6 oz. med. noodles
1 (6 1/2 oz.) tuna, drained
1/2 c. mayonnaise
1 c. diced celery
1/2 c. chopped onion
1/4 c. diced green pepper
1/4 c. chopped pimento
1/2 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded cheese
1 sm. c. sliced black olives

Cook noodles until tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt. Blend soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mix. Turn into ungreased 2 quart casserole. Garnish with black olives and parsley. Bake uncovered at 425 degrees for 20 minutes or until bubbly. Makes 6 servings.