Step 1:

Start cooking pasta according to package directions. When pasta is halfway done, put the soup, vegetables, water and tuna in a pot under med-high heat.

Step 2:

Stir as it heats up. Gradually add the 1/2 cup shredded cheese. When mixture is simmering/bubbling gently, add the curry, pepper and salt to taste.

Step 3:

By this time the pasta should be cooked. Drain pasta, then add pasta to the tuna curry mix. Simmer for another few minutes and serve. OR put the mixture in a casserole dish, spread the additional 1/2 cup shredded cheese on top, and put in the pre-heated oven. Turn on the broiler. Cook for 3-5 minutes until cheese is browned on top, and serve.

Step 1:Preheat oven to 425 degrees. In a 2-quart casserole combine noodles, thyme and salt. Set aside.

Step 2: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

Step 3: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.