2 (6 1/8 oz.) tuna
1 can cream of mushroom soup
1/4 c. water
1 tbsp. soy sauce
1 c. whole unsalted cashew nuts
1 (4 oz.) can button mushrooms, drained
1/4 c. chopped onions
1 c. chopped celery
1 (3 oz.) can chow mein noodles

Drain tuna and break into bite-size pieces. Mix soup, water and soy sauce. Combine tuna, soup mixture, nuts, onions, celery and 1 cup of noodles.

Pour into 1 quart casserole, cover and refrigerate for later, about 55 minutes before serving time. Remove and sprinkle remaining noodles over. Bake uncovered 40 minutes in 375 degree preheated oven.