6 oz. (3 c.) med. noodles
2 (6 oz.) cans albacore tuna
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
1/4 c. pimento
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. (1/4 lb.) shredded sharp cheese
1/2 c. slivered almonds, toasted

Cook noodles in boiling salted water until tender; drain. Combine noodles, tuna, mayonnaise, vegetables, and salt. Blend together soup and milk; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart ungreased casserole. Sprinkle with toasted almonds. Bake in 425 degree oven for 20-25 minutes. 6 servings.