6 ounces Egg noodles — cooked al dente

drained 1/2 teaspoon Thyme

1/4 teaspoon Salt

1 10.1/2 ounce can cream of — celery soup

1/2 cup Milk

2 – 7ounce cans solid white — tuna, drained and fl

1 cup Up coarsely chopped celery

1/3 cup Coarsely chopped green — pepper

1/3 cup Sliced water chestnuts

1/3 cup Chopped scallions with some — green tops

1/2 cup Mayonnaise

3/4 cup Grated sharp Cheddar cheese

1/4 cup Chopped toasted almonds

Serves 6 Preheat oven to 425 degrees.
Inn 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 the 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.