6 oz. (about 3 c.) noodles
6 1/2 - 9 1/4 oz. can tuna drained
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
1/2 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. (1/4 lb.) shredded cheese, sharp

Cook noodles till tender; drain. Combine noodles, mayonnaise, vegetables and salt. Blend together soup and milk; heat through. Add cheese; heat and stir till cheese melts. Add to noodles mixture. Turn into ungreased 2 quart casserole. Sprinkle with parsley, or bread crumbs. Bake uncovered at 425 degrees about 20 minutes or until bubbly.