|Canned solid tuna||7 Ounce, drained and flaked|
|Rosemarino noodles||1 Cup (16 tbs) (Rice-Shaped, Cooked And Drained Orzo)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Celery||1⁄2 Cup (8 tbs), chopped|
|Sliced water chestnuts||1⁄2 Cup (8 tbs)|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Cream of mushroom soup||1 Can (10 oz)|
|Milk||1⁄2 Cup (8 tbs)|
|Sour cream||1⁄2 Pint|
|Dried thyme||1⁄2 Teaspoon|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Toasted slivered almonds||1⁄2 Cup (8 tbs)|
In a large bowl combine the tuna, noodles and vegetables, mixing well.
In a separate bowl combine the soup, milk and sour cream with the salt, pepper and thyme.
Cover the bottom of a lightly oiled 7x10-inch serving baking dish with the tuna-vegetable mixture.
Pour the soup mixture over the tuna.
Sprinkle with the Parmesan cheese and slivered almonds.
Bake at 400 degrees for about twenty-five minutes, or until the casserole is lightly golden in color and bubbly.