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Chopstick Tuna

2 (10 1/2 oz.) cans cream of mushroom soup
4 cups chow mein noodles
2 (7 oz.) cans Tuna (drain and flaked)
2 cups sliced celery
1 cup toasted cashews
1/2 cup chopped onions

Combine soup and 1/2 cup water. Add 2 cups of the noodles, dash of pepper and remaining ingredients. Toss lightly. Turn into baking pan; sprinkle with remaining noodles atop. Bake at 375 F 30 minutes.

Serves 8-10

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