6 oz. (3 1/2 c.) noodles
1 (6 1/2 oz.) tuna
1/2 c. mayonnaise
1 c. celery, sliced
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1 c. broccoli, chopped
1 tsp. salt
1 can cream of celery soup
1 c. milk
1/2 c. slivered almonds

Cook noodles in salted water; drain. Combine noodles, tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through. Add to noodle mixture. Turn into casserole, top with almonds. Bake in hot oven at 425 degrees for about 20 minutes. Serves 6.