Canned tuna has NO LIMITS as far as I'm concerned. And its versatility was demonstrated at no other time like it was in the 1940s. This casserole carried over into the 1970s and though my Mom didn't make it, I knew plenty of young mothers who did!
- 1 1/3 cups chow mein noodles (the crispy fried stuff) divided
- 1 can cream of mushroom soup
- 1 can chunk tuna (I like albacore)
- 1 cup finely diced celery
- 1/4 cup minced dry onion
- 1/4 cup water
- 1/4 cup milk
- 3/4 cups cashew nuts
- Set aside 1/3 of the cup of noodles.
- In a 1 1/2 quart casserole, combine the remaining noodles, tuna, celery and onion, soup, water, milk and cashews
- Sprinkle the remaining noodles over the top
- Bake at 350 for 30 minutes.
Serves 5