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                                        CHOPSTICK TUNA CASSEROLE (Melinda's)

                                        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.


                                                                  
                                                                  

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