1 can tuna (water pack), drained
1 can cream of mushroom soup
1/2 c. milk
1 (#2) can Chinese noodles
1/2 c. celery
3 oz. cashews

Saute celery. Mix soup and milk, stir in all ingredients. Save a few noodles to sprinkle on top. Butter 1 1/2 quart casserole. Bake at 325 degrees about 30 minutes or until "bubbly" brown.

NOTE: Add more milk if you like "soupy" casseroles.