6 oz. noodle
1/2 c. mayonnaise
1 c. celery
1/3 c. chopped onion
1/4 c. milk
1/4 c. chopped pimento
1 (6 oz.) can tuna, drained
1 can cream of celery soup
1 c. American cheese, grated

Cook noodles until tender; drain. Combine noodles, tuna, mayonnaise, celery, onion, pimento, and 1/2 teaspoon salt. Blend soup and milk, heat thoroughly. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2-quart casserole. Top with 1/2 cup slivered almonds (optional). Bake uncovered at 425 degrees for 20 minutes. Serves 6.