1 (10 3/4 oz.) can condensed cream of celery soup
2/3 c. evaporated skim milk
1/2 c. shredded cheese
1/3 c. mayonnaise
1/4 c. dry sherry
2 (7 oz.) cans tuna
4 oz. med. noodles, cooked
1 c. thinly sliced celery
1/4 c. chopped pimento

Combine soup and milk. Bring to a boil; stir often. Remove from heat; stir in cheese, mayonnaise and 1/4 teaspoon salt. Stir until cheese melts. Blend in sherry. Add tuna, noodles, celery and pimento; mix well. Bake in a 1 1/2 quart casserole, covered, in a 350 degree oven for 25 minutes. Makes 6 servings.