6 oz. med. egg noodles
7 oz. can tuna, drained
1/2 c. mayonnaise
3/4 c. chopped celery
1/2 c. chopped onion
1/4 c. chopped green pepper
Pepper, if desired
1 can condensed 1/3 less salt cream of chicken soup
1 to 1 1/2 c. grated sharp cheese
1/2 c. milk (may need more milk)

Cook noodles and drain. Stir in onion, celery, green pepper on low heat. When vegetables start to soften, add mayonnaise, soup, milk, and tuna. Mix well. Stir in half the cheese. Turn into a 2-quart casserole dish. Top with remaining cheese. Bake uncovered at 425 degrees for 20 minutes.

Serves 5 to 6.