2 (10 1/2 oz.) cans cream of mushroom soup
4 c. chow mein noodles
2 (7 oz.) cans tuna (drain and flaked)
2 c. sliced celery
1 c. toasted cashews
1/2 c. chopped onions

Combine soup and 1/2 cup water. Add 2 cups of the noodles, dash of pepper and remaining ingredients. Toss lightly. Turn into baking pan; sprinkle with remaining noodles atop. Bake at 375 degrees 30 minutes. Serves 8-10.