9 1/2 oz. can tuna, chunk-style
1 c. celery, thinly sliced
10 1/2 oz. can cream of mushroom soup
1/4 c. milk
1 tbsp. chopped green onion tops or chives
1/2 c. broken cashews or slices water chestnuts
3 oz. can chow mein noodles

Grease a 1 1/2 quart casserole. Drain tuna; spread it in bottom of greased casserole. Cover with layer of sliced celery. Mix soup with milk; add chives. Pour over celery-tuna mix. Spread cashews or water chestnuts over soup mixture and layer top with chow mein noodles. Bake at 375 degrees for 30 minutes. Serves 5-6.