This is a good “hurry-up” recipe when company calls.

1/2 cup celery, chopped
1/2 cup onion, chopped
1 tablespoon butter
1 can (10-1/2 ounces) condensed cream of chicken soup
1/2 soup-can of water
1/2 cup salted cashew nuts, chopped slightly
1 can (5-ounces) chow mein noodles
1 can (6-1/2-ounces) tuna, chunk style

Saute celery and onion in butter.

In large bowl, mix the condensed soup with the water.

Stir in the cashews, most of the chow mein noodles (save a handful for topping), and tuna.

Mix the sauteed vegetables into the mixture.

Place in greased 1-1/2 quart casserole dish. Top with the remaining chow mein noodles.

Bake at 375 degrees for 15 to 20 minutes.

4 servings.

1 10-ounce package egg noodles
2 6-1/2 ounce cans of tuna, well drained
1-1/2 cups (12 ounces) dairy sour cream or half & half
1/2 cup milk
1 2-ounce can sliced mushrooms, drained
1 17-ounce can peas, drained
1-1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
2 tablespoons butter

Cook noodles as directed on package.

Return drained noodles to pan. Stir in tuna, sour cream, milk, mushrooms, peas, salt, and pepper.

Pour into ungreased 3-quart casserole.

Combine bread crumbs and cheese. Sprinkle over casserole.

Top with slices of butter.

Bake at 350 degrees (325 degrees for glass container) for 35 to 40 minutes or until bubbly.

Serves 6 to 8.