1 can cream of mushroom soup, undiluted
1/4 c. water
2 c. chow mein noodles, divided
1 large can tuna, drained
1 c. chopped celery
1/2 c. salted cashews
1/4 c. chopped onion
dash pepper

Combine soup and water. Toss everything together in a large bowl, but reserve 1 c. of the chow mein noodles. Place in a (9x9 inch) non-stick-sprayed, glass baking dish. Top with remaining noodles. Bake 375° for 25 minutes.

Note: you can add 1 can sliced water chestnuts, drained or substitute 1 1/2 c. cooked chicken for the tuna.

Chopstick Tuna Casserole recipe is published in our April, 2005 Menu Minder.