8 oz. egg noodle bows, cooked
1 can condensed cream of celery soup (10 1/2 oz.)
2 c. coarsely flaked salmon (1 lb. can) or 2 c. tuna pieces (2 cans, 7 oz. each)
1/4 c. chopped olives
1 c. milk
1/4 c. minced onion
1/4 c. chopped salted cashew nuts
Salt & pepper to taste

In a saucepan, add milk to soup gradually and simmer 5 minutes. Mix the fish with the onion and olives. Pour soup over noodles and add salt and pepper to taste.

Mix gently and place 1/3 of noodle mixture in a well greased 2 quart casserole. Cover with half the salmon mixture. Repeat with alternating layers, ending with noodles. Top the casserole with nuts. Bake in a moderate oven at 350 degrees for 20 minutes.