6 oz. (3 1/2 c.) med. wide noodles
1 (6 1/2 or 7 oz.) can tuna
1/2 c. mayonnaise
1 c. sliced celery
1 1/2 c. chopped onion
1/4 c. chopped pimento
1 can cream of celery soup
1 c. shredded sharp cheese
1/2 c. slivered, blanched almonds
1 can peas
1/4 c. diced green pepper
1/2 c. milk
1 tsp. salt

Cook noodles in boiling salted water until tender; drain. Combine noodles, mayonnaise, vegetables and salt. Blend soup and milk and heat thoroughly. Add cheese; heat and stir in cheese until it melts. Turn into 1 1/2 quart casserole. Bake at 425 degrees for 20 minutes. Use bigger bowl if you add the peas.