Ingredients
Serves 8
2 10 ½ oz cans cream of mushroom soup
½ cup water
5 oz chow mein noodles
2 or 3 cans water pack white tuna (good brand)
3 cups celery, sliced diagonally and boiled 5 minutes or so.
½ tsp salt
2 Tbls minced onion
2 jars button mushrooms
1 jar pimento
1 can sliced Geisha water chestnuts
(handwritten: cashews (for topping))
Directions
Blend soup and water. Add ¾ of the chow mein noodles, add the remaining ingredients, add the tuna last so it stays in nice chunks. Toss lightly. Place in a greased 2 ½ qt casserole. Top with the remaining noodles.
Bake at 350 degrees about 1 hour.
Add cashews on top during the last 10 minutes.