3 c. rotini noodles
2 (6 1/2 oz.) cans tuna, drained
1/2 c. mayonnaise
1/2 c. sliced celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. chopped canned pimento
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. milk
4 oz. sharp Cheddar cheese

Cook noodles according to package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, pepper, pimento. Blend a (10 1/2 oz.) can of condensed cream of celery soup and milk; heat through.

Add 4 oz. of sharp cheese, shredded, to soup; stir until cheese melts. Add soup mixture to noodles. Turn into a 2-quart casserole dish. Bake uncovered at 425 degrees for 20 minutes. 6 servings.