3 c. med. noodles
6 1/2 oz. can tuna
1/2 c. mayonnaise
1 c. sliced celery
1/4 c. chopped green pepper
1/4 c. chopped, canned pimientos
1/2 tsp. salt
10 1/2 oz. can cream of celery soup
1/2 c. milk
1 c. shredded sharp processed cheese
1/2 c. toasted slivered almonds

Cook noodles using package directions; drain. Combine noodles, tuna drained, mayonnaise, celery, green peppers, pimientos and salt. Blend cream of celery soup and milk; heat through. Add cheese and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole, top with slivered almonds. Bake uncovered at 425 degrees for 20 minutes. Serves 6.