extra wide egg noodles
2 cans Albacore tuna in water, drained
1 can cream of celery soup
1/3 cup mayonnaise
1 cup milk
8 oz. Velveeta cheese
4 oz. jar of chopped pimientos, drained
2 ribs of celery, diced
1 small onion, diced
lemon zest
1/2 cup sliced almonds

Preheat oven to 350°F.

Boil egg noodles according to package directions; drain.

In a pot, stir together all ingredients except for the almonds until well combined and the cheese has melted.

Stir in egg noodles until sauce is evenly distributed. Pour into casserole dish and sprinkle top with sliced almonds.

Bake for 30 to 40 minutes until almonds are golden.

Submitted by: Lana Tanner