Cook noodles according to package directions. Drain and set aside.
Meanwhile, in a saucepan, heat cream.
Gradually stir in non-fat milk and cook, stirring, until mixture is smooth and bubbly.
Gently stir in tuna, water chestnuts and the cooked noodles.
Transfer to a casserole.
Bake at 375 degrees F for 15 mins. Sprinkle with cheese.
Bake for 5 mins longer.
Serve at once.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.