6 oz. med. noodles
1 can tuna
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onions
1/4 c. diced green peppers
1/4 c. chopped pimento
1 tsp. salt
1 can cream of celery soup
1/2 c. milk
1 c. shredded sharp cheese
1/2 c. blanched almonds
1 c. peas

Cook noodles, drain. Combine noodles, tuna, mayonnaise and vegetables and salt. While noodles are cooking, blend soup and milk in saucepan. Heat through and add cheese to soup mixture. Cook until cheese is melted. Add to noodle mixture. Put mixture into 2 quart casserole. Add almonds. Bake in hot oven at 425 degrees for 20 minutes.