In 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 cheese is melted.
sauce to casserole and mix thoroughly. Sprinkle top with remaining grated cheese
Bake for about 20 minutes until bubbly and lightly browned.