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Chopstick Tuna

2 (6 1/2 oz.) cans Tuna, flaked
2 cans cream of mushroom soup
1/2 soup can water
2 cups sliced celery
1 large onion, chopped
1 cup salted cashews
1 small jar diced pimiento
1 can sliced water chestnuts
4 cups chow mein noodles (save 2 cups noodles for top)


Combine all; mix well. Turn into lightly greased 3 quart casserole. Bake, uncovered 40 minutes at 350 F. If you wish, pass the soy sauce around.





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