3 c. med. noodles
2 (6 1/2 oz.) cans tuna
1/2 c. mayonnaise
1/2 c. sliced celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/2 tsp. salt
1/4 c. chopped pimiento (optional)
1/2 c. milk
1 c. sharp processed American cheese, shredded (I use Velveeta)
1 can (10 1/2 oz.) condensed cream of celery soup

Prepare noodles according to directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimiento and salt.

Blend soup and milk; heat through. Add cheese and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. If desired, top with corn flake crumbs. Bake uncovered, at 425 degrees for 20 minutes. 6-8 servings.