1 pkg. Creamette noodles
2 cans tuna
1/2 c. salad dressing
1 c. chopped celery
1/3 c. chopped onions
1/4 c. diced green pepper
1/4 c. chopped pimento
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded sharp Cheddar cheese
1/2 c. slivered almonds

Cook noodles in boiling salted water until tender; drain. Combine noodles, drained tuna, salad dressing, vegetables and salt. In medium saucepan blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart casserole. Top with almonds. Bake in 425 degree oven for about 20 minutes. Serves 6.