1 tbsp. cooking oil
1/2 c. onion, chopped
1 (8 oz.) can water chestnuts, drained & chopped
1 (10 oz.) can cream of celery soup
1/2 tsp. curry powder (optional)
1/4 c. milk
1 (7 oz.) can tuna, drained & flaked
2 tbsp. parsley, minced
1 (5 oz.) can chow mein noodles

In large skillet, heat oil; add onion and water chestnuts, and saute until onion is soft. Remove from heat and add remaining ingredients, reserving 1/2 cup noodles. Pour into shallow greased baking dish. Top with reserved noodles. Bake at 350 degrees for 35 to 45 minutes.

This recipe reduces fishy taste for people who don't care for fish. It is a fooler!