6 oz. med. noodles
1 (6 1/2 oz.) can tuna
1/2 c. mayonnaise
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded Cheddar cheese
1 c. sliced celery (optional)

Cook noodles in boiling, salted water until tender. Drain. Combine noodles, drained tuna, mayonnaise and salt. Blend soup and milk. Heat through. Add cheese and stir until cheese melts. Add to noodle mixture. Put into 1 1/2 quart casserole dish. Bake at 425 degrees for 20 minutes. Makes 6 servings.