6 ounces egg noodles, cooked
1/2 teaspoon thyme
1/4 teaspoon salt
1 can cream of celery soup
1/2 cup milk
2 (7 ounce) cans tuna, drained and flaked
1 cup coarsely chopped celery
1/3 cup chopped green bell pepper
1/3 cup sliced water chestnuts
1/3 cup whole scallions, chopped
1/2 cup mayonnaise
3/4 cup grated sharp Cheddar cheese
1/4 cup chopped toasted almonds
Preheat oven to 425 degrees F. In a 2−quart casserole combine noodles, thyme and salt. Set aside.
Mix together the soup and milk in a saucepan and heat, stirring constantly, until smooth. Add tuna,
celery, green pepper, water chestnuts, scallions, mayonnaise and all but 2 tablespoons of the cheese.
Heat and stir until cheese is melted. Add cheese sauce to casserole and mix thoroughly. Sprinkle top
with remaining grated cheese and almonds. Bake for about 20 minutes until bubbly and lightly
browned.