6 oz. med. noodles
1/2 c. salad dressing
6 1/2 of 7 oz. can water packed tuna, drained
1 c. thinly sliced celery
1/3 c. chopped onion
1/4 c. diced green pepper
10 1/2 oz. can cream of celery soup
1/2 c. milk
1/2 c. toasted slivered almonds
4 oz. sharp cheddar cheese, shredded

Cook noodles in boiling salted water until tender; drain. Combine noodles with next 5 ingredients and 1/2 teaspoon salt. Blend milk and soup, heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole. Top with almonds. Bake, uncovered in hot oven, 415 degrees about 20 minutes. Serves 6.