1 (6 1/2, 7 or 9 1/4 oz.) 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 pimiento
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded sharp process cheese
1/2 c. slivered blanched almonds, toasted (optional)

Cook noodles in boiling salted water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup with milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart casserole. Top with almonds. Bake in hot oven (425 degrees) about 20 minutes. Makes 6 servings.