6 oz. med. noodles
2 (6 1/2 oz.) cans tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
3/4 c. chopped onions
3/4 c. diced green peppers
1/4 c. chopped canned pimiento
1/2 tsp. salt
1 (10 oz.) can cream of celery soup
1/2 c. milk
1 c. (4 oz.) shredded sharp American cheese
1/2 c. toasted almonds

Cook noodles in boiling water until tender. Drain and combine with next seven ingredients. Set aside. Blend soup and milk and heat thoroughly. Add cheese. Heat and stir until cheese melts. Add to noodle mixture and put into a 2 quart casserole dish. Bake, uncovered at 425 degrees about 20 minutes. This is a good meal that can be made ahead of time.