Chinese Casserole

• 2 (7 oz.) cans solid-pack tuna in water
• 1 can condensed cream of mushroom soup
• 1/4 c. water
• 1 Tbsp. soy sauce
• 1 c. whole unsalted cashew nuts (can use salted cashews and rinse off the salt)
• 1 (4 oz.) can button mushrooms, drained
• 1/4 c. finely chopped onion or green onion tops
• 1 c. chopped celery, sliced thin diagonally
• 1 (3 oz.) can chow mein noodles

1. Drain tuna and break into bite-size pieces.
2. Mix mushroom soup, water and soy sauce.
3. Combine tuna, mushroom soup mixture, cashew nuts, mushrooms, onion, celery and 1 cup of the noodles. Pour into a 1-quart casserole.
4. Cover and refrigerate.
5. About 55 minutes before serving time, heat oven to 375u0b0.
6. Sprinkle remaining 1 cup noodles over casserole and bake, uncovered, for 40 minutes.
7. Serves 4.

solidpack, condensed cream, water, soy sauce, nuts, button mushrooms, onion, celery, mein noodles

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858639 (may not work)