2 cans solid pack tuna
1 can cream of mushroom soup
1/4 can water (use empty soup can)
1 tbsp. soy sauce
1 cup whole cashew nuts
1 (4 oz.) can sliced mushrooms, drained
1 cup chopped celery
1/4 cup minced onion
2 cups Chinese chow mein noodles (La Choy), divided

Drain tuna and break into bite-sized pieces. Mix together soup, water and soy sauce. Add tuna, and remaining ingredients except 1 cup noodles. Mix gently and place in casserole dish. Refrigerate. When ready to bake, top with remaining noodles and bake at 375°F uncovered for 40 minutes.

Serves 6.

Submitted by: Mary Donovan