6 oz. (3 1/2 c.) med. noodles
1 can white tuna
1/2 c. mayonnaise
1 c. celery, sliced
1/3 c. onion, chopped
1/4 c. green pepper & pimento, diced
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. Sharp Cheddar cheese, shredded
1/2 c. slivered almonds, toasted

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 almonds. Bake in hot oven (425 degrees) for about 20 minutes. Can trim with lemon wedges and watercress. Makes 6 servings.

Verrrry Good!