6 oz. egg noodles, cooked al dente and drained
2 (7 oz.) cans solid white tuna, drained and flaked
1 c. coarsely chopped celery
1/3 c. coarsely chopped green pepper
1/3 c. sliced water chestnuts
1/3 c. chopped scallions with some green tops
1/2 c. mayonnaise
1/2 tsp. thyme
1/4 tsp. salt
1 (10 1/2 oz.) can cream of celery soup
1/2 c. milk
3/4 c. grated sharp Cheddar cheese
1/4 c. chopped toasted almonds

Preheat oven to 425 degrees.

In a 2 quart casserole, combine noodles, thyme and salt. Set aside.

Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth. Add all but 2 tablespoons cheese, celery, green pepper, water chestnuts, scallions, mayonnaise and tuna. Heat and stir until cheese is melted. Add cheese sauce to casserole and mix thoroughly.

Sprinkle top with remaining grated cheese and almonds. Bake about 20 minutes until bubbly and brown.