6 oz. (about 3 c.) med. noodles
1 can tuna, drained
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded cheese

Cook noodles in boiling salted water until tender, drain. Combine noodles, tuna, mayonnaise, vegetables and salt. Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into ungreased 1 1/2 quart casserole. Bake in hot oven (425 degrees) for about 20 minutes or until bubbly. Makes 6 servings. (For variation, 1/4 cup diced green pepper and 1/4 cup pimento may be added.)