6 oz. egg noodles, cooked al dente & drained
1/2 tsp. thyme
1/4 tsp. salt
1 can (10 1/2 oz.) cream of celery soup
1/2 c. milk
2 cans (7 oz.) solid white tuna, drained & flaked
1 c. celery, coarsely chopped
1/3 c. green pepper, coarsely chopped
1/3 c. water chestnuts, sliced
1/3 c. scallions, chopped with some green tops
1/2 c. mayonnaise
3/4 c. Sharp Cheddar cheese, grated
1/4 c. toasted almonds, chopped

Preheat oven to 425 degrees. In 2 quart casserole combine noodles, thyme and salt. Set aside. Mix together soup and milk in saucepan and heat, stirring constantly until smooth. Add tuna, celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese. Heat and stir until cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly browned. Serves 6.