3 c. med. noodles, cooked & drained
1 3/4 can tuna, drained
1/2 c. celery
1 tsp. salt
1/2 c. milk
1/2 c. mayonnaise
1/3 c. chopped onion
1 can cream of mushroom soup
1 c. shredded sharp cheese

Combine noodles, tuna, mayonnaise, vegetables and salt in bowl. Blend soup and milk in saucepan, heat thoroughly. Add cheese and heat, stirring until cheese melts. Add to noodle mixture.

Place in 1 1/2 quart ungreased casserole dish. Sprinkle with toasted almonds if desired. Bake at 425 degrees for about 20 minutes or until bubbly. Yield: 6 servings. Can be doubled.