1 can cream of mushroom soup
2 cans (7 oz.) tuna drained
1 c. celery, cut in large pieces
1 c. nuts (cashew)
1/4 c. evaporated milk
2 tbsp. minced onions
2 c. chowmein noodles

Mix soup, tuna, celery, nuts, milk, onion and one cup chowmein noodles in 2 quart bowl. Transfer to greased 1 1/2 quart deep baking dish. Top with remaining 1 cup chowmein noodles. Bake at 375 degrees for 20 minutes in center of oven. 4 to 6 servings.