4 cans (6 1/2 oz. each) water packed tuna, drained and broken up, divided
1 c. chopped celery
1 med. onion, peeled and finely chopped
1 can (5 oz.) chow mein noodles
2 cans (10 3/4 oz. each) condensed cream of chicken soup, undiluted, divided
1 can (8 oz.) sliced water chestnuts, drained
1 can (4 oz.) sliced mushrooms, drained
1 can (14 oz.) chop suey vegetables with bamboo shoots or meatless chop suey, drained
1 c. sliced or slivered almonds or cashews

Place 2 cans of tuna in the bottom of a lightly greased 3 quart round casserole dish. Add, in layers, the celery, onion, noodles, 1 can of soup, remaining 2 cans of tuna, water chestnuts, mushrooms and chop suey vegetables. Spread remaining 1 can of soup over top. Sprinkle nuts over soup.

Bake, uncovered, in a preheated 350 degree oven for 1 hour, or until heated through and bubbly. Makes 8 to 10 servings.