3 c. med. noodles, using pkg. directions, drain
1 (6 1/2 oz.) can tuna, drained
1/2 c. mayonnaise
1/3 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. salt
1 (10 oz.) can condensed cream of celery soup
1/2 c. milk
4 oz. Velveeta cheese (or 1 c. shredded)
1/2 c. slivered almonds or 1/2 inch cubed bread pieces, sauteed in butter

Cook noodles and drain. Combine noodles, tuna, mayonnaise, onion, green pepper and salt.

Blend soup and milk over heat. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. If desired, top with 1/2 cup toasted slivered almonds or cut day old bread slices into 1/2 inch cubes. Melt 4 tablespoons butter in saucepan, add bread cubes to absorb butter. Distribute bread cubes over top of casserole. Bake uncovered at 425 degrees for 20 minutes or until warmed completely through. Makes 6 servings. Great to make ahead and put in the freezer.