2 (6 1/2 oz.) cans tuna, flaked
2 cans cream of mushroom soup
1/2 soup can water
2 c. sliced celery
1 lg. onion, chopped
1 c. salted cashews
1 sm. jar diced pimiento
1 can sliced water chestnuts
4 c. chow mein noodles (save 2 c. noodles for top)

Combine all; mix well. Turn into lightly greased 3 quart casserole. Bake, uncovered 40 minutes at 350 degrees. If you wish, pass the soy sauce around.