6 oz. noodles
2 cans (6 1/2 oz.) tuna, drained
1/2 c. salad dressing
1 c. sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
4 oz. sharp cheese
1/4 c. chopped canned pimento (I used 2 tsp.)
1/2 tsp. salt
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 c. milk
1/2 c. sliced almonds
4 oz. sharp cheese

Cook noodles in salted water; drain. Combine noodles, tuna, salad dressing, celery, onion, green pepper, pimentos and salt. Blend soup and milk; heat through. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with almonds. Bake uncovered in hot oven (425 degrees) for about 20 minutes. Serves 6.