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TUNA NOODLE CASSEROLE 
6 oz. pkg. med. noodles
1 can tuna, drained and broken
1/4 to 1/2 c. mayonnaise
1 c. sliced celery
1 c. chopped onion
1/4 c. chopped green pepper
1/4 c. pimento
1/4 tsp. salt
1 or 2 boiled eggs, chopped (optional)
1 can cream of mushroom soup
1/2 to 3/4 c. milk
1 c. shredded cheddar cheese
1/2 c. sliced blanched almonds or potato chips

Cook noodles until half cooked. Drain. Combine chopped egg, noodles, tuna, mayonnaise, and vegetables. (Cook celery and onions a bit in the noodle water). Blend together soup and milk. Heat through. Stir in the cheese until almost melted. Add to the noodle mixture. Turn into ungreased 1 1/2 quart casserole. Sprinkle with slivered almonds or crumbled potato chips. Bake in a 400 degree oven about 20 minutes or until bubbly.
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