6 oz. (3 1/2 c.) med. egg noodles
1 med. or lg. size can tuna
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
1/4 c. chopped pimento
1 tsp. salt
1 can cream of celery or mushroom soup
1/2 c. milk
1 c. shredded sharp processed cheese

Cook noodles in boiling salted water until tender, drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. 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 bread crumbs. Bake at 375-400 degrees about 20 minutes.