6 oz. egg noodles
1 (7 oz.) can tuna
1/2 c. mayonnaise
1 c. celery, diced
1/3 c. onion, chopped
1/4 c. green pepper, chopped
1/4 c. chopped pimento
1/2 tsp. salt
1 (10 1/2 oz.) can cream of celery soup
1/2 c. milk
4 oz. shredded cheddar cheese

Cook noodles according to package directions. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimento and salt. Blend soup with milk, heat through and add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole dish.

Bake uncovered at 425°F for 20 minutes.

Makes 6 servings.