3 c. noodles (6 oz.) cooked and drained
7 oz. tuna, or more (Solid pack not chunk)
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. finely chopped onion
1/4 c. green pepper (optional)
1/4 c. pimento
1/2 tsp. salt
1 c. peas

In a saucepan, blend 1 can cream of celery soup and 1/2 cup milk, then add 4 ozs. sharp cheddar cheese, shredded, (1 cup). Stir until cheese melts on low heat. Pour into the noodle mixture and turn into a 2 quart casserole. Top with bread crumbs (we use the Italian style).

Bake at 425°F for 25 minutes.