Cable Car Tuna Casserole

I first encountered this recipe over 10 years ago while visiting a friend. It was my first tuna casserole and I fell in love. I copied from his cookbook and promptly lost it a few months later. I have been searching for this recipe ever since! It is sooooo creamy and delicious. The sharp cheddar cheese gives it a nice bite. I don't care for almonds on/in my food so I skip that but everything else is the same. This will make the most anti-tuna casserole person fall in love with the dish! YUMMMMMMMMMY!

Yields:	6 servings
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6	ounces	egg noodles	cooked al dente, drained
1/2	teaspoon	thyme
1/4	teaspoon	salt
10.1/2	ounce	soup, cream of celery
1/2	cup	milk
14	ounce	tuna, canned	solid, drained and flaked
1	cup	celery	coarsely chopped
1/3	cup	green bell pepper	coarsely chopped
1/3	cup	water chestnuts	sliced
1/3	cup	scallions, spring or green onions	chopped, with some green tops
1/2	cup	mayonnaise
3/4	cup	cheddar cheese, very old, sharp	grated
1/4	cup	almonds	chopped, toasted

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.

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This is the traditional New Orlean's way of making pralines!