2 cans tuna (6 1/2 oz.), solid pack
1/4 can water
1 c. whole dry cashew nuts
2 c. Chinese chow mein noodles
1 c. cut up celery
1 can cream of mushroom soup
1 tbsp. soy sauce
1 (4 oz.) can button mushrooms, drained
1/4 c. minced onions or chopped green onion tops

Drain tuna; break into bite-size pieces. Mix together soup, water, soy sauce. Combine soup mixture and all other ingredients except one cup of noodles. Mix gently and place in casserole. Refrigerate. When ready to bake, sprinkle remaining noodles on top. Bake for 40 minutes at 375 degrees.