12 oz. med. noodles (6 c.)
2 cans (7 oz.) tuna, drained
1 c. mayonnaise
2 c. sliced celery
2/3 c. chopped onion
1/2 c. chopped green pepper
1/2 c. chopped pimento
1 tsp. salt
2 cans cream of celery soup
1 c. milk and 8 oz. shredded cheese (2 c.)

Cook noodles; drain. Combine noodles, tuna, mayonnaise, celery, onion, pepper, pimento and salt. Blend the soup and milk; heat. Add the cheese. Heat and stir until cheese melts. Add to noodle mixture. Add to baking pan. If desired add bread crumbs or almonds (1 cup) to top. Bake 425 degrees 20 minutes. 12 servings.