6 oz. (3 c.) med. noodles
6 1/2 - 7 oz. can tuna, drained
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimiento
1/2 tsp. salt
10 1/2 oz. can condensed cream of celery soup
1/2 c. milk
4 oz. (1 c.) sharp or American cheese, shredded
1/2 c. toasted slivered almonds (optional)

Cook noodles using package directions, drain. Combine noodles and tuna, mayo and celery, onion, pepper and pimiento and salt. Blend soup and milk, heat through. Add cheese, stir until it melts, add to noodle mixture. Turn into 2 quart casserole. If desired, top with toasted almonds. Bake, uncovered at 425 degrees for 20 minutes.