Tuna Casserole

• 6 oz. egg noodles, cooked and drained
• 2 (7 oz.) cans tuna, drained and flaked
• 1 c. chopped celery
• 1/2 c. chopped green pepper
• 1/3 c. sliced water chestnuts
• 1 (10 1/2 oz.) can cream of celery soup
• 1/2 c. milk
• 1/3 c. chopped green onions
• 1/4 c. mayonnaise
• 1/2 tsp. thyme
• 1/4 tsp. salt
• 3/4 c. grated Cheddar cheese
• 1/4 c. toasted slivered almonds

1. Preheat oven to 400u0b0.
2. In a 2-quart casserole dish, put in noodles, tuna, celery, green pepper and water chestnuts.
3. In a saucepan, combine celery soup and milk.
4. Heat, stirring, until smooth.
5. Add onions, mayonnaise, thyme, salt and 1/2 cup of the cheese.
6. Heat and stir until cheese melts.
7. Add sauce to casserole; mix gently and thoroughly.
8. Sprinkle top with remaining cheese and almonds.
9. Bake for 25 to 30 minutes, until bubbly and slightly browned.
10. Makes 6 to 8 servings.
11. (Can be halved for less servings.)

egg noodles, tuna, celery, green pepper, water chestnuts, cream of celery soup, milk, green onions, mayonnaise, thyme, salt, cheddar cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=710415 (may not work)