2 c. celery, diced
1/2 c. onion, chopped
1/4 c. green pepper, chopped
1/8 c. butter
2 (6 1/2 oz.) cans white water pack tuna, undrained
1/2 lg. pkg. chow mein noodles
3 cans cream of mushroom soup
1/2 c. water
1/2 c. milk
1/2 tsp. salt
1/4 lb. cashew nuts

Save 1 cup of chow mein noodles for topping. Dilute cream of mushroom soup with water and milk. Saute celery, onion and green pepper in butter until slightly glazed. Do not over cook. Add tuna, noodles, soup, salt and nuts. Pour into greased casserole and sprinkle with remaining noodles. Bake at 350 degrees about an hour. Makes 12 generous servings.