1/2 c. onion, chopped
1/2 c. celery, chopped
1 can water chestnuts, chopped
1 tbsp. oil
1 can tuna, drained
2 tbsp. minced parsley
1 can cream of celery soup
1/2 tsp. curry powder
1/4 c. light cream or milk
1 (5 oz.) can chow mein noodles

Sauté onions, celery and water chestnuts in oil until onions are soft. Add tuna and parsley. Stir-fry about 1 minute.

Combine soup, curry powder and cream and stir in tuna mixture and noodles. Pour in shallow baking dish. Bake at 350°F for 45 minutes.