6 oz. egg noodles
6 1/2 oz. can tuna
1/2 c. mayonnaise
1 c. sliced celery
1/2 c. chopped onion
1/4 c. green pepper
1/2 tsp. salt
1 can cream of celery soup
1/2 c. milk
4 oz. sharp cheese

Cook 6 ounces noodles using package directions; drain. Combine noodles, one 6 1/2 ounce can of tuna, drained, 1 1/2 cup mayonnaise, 1 cup sliced celery, 1/2 cup chopped onions, 1/4 cup green pepper, 1/2 teaspoon salt. Blend one can of cream of celery soup and 1/2 cup milk; heat through. Add 4 ounces sharp cheese; heat and stir until cheese melts. Add to noodle mixture. Bake uncovered at 425 degrees for 20 minutes.