1 (10 oz.) pkg. fine noodles
3 c. diced cooked turkey
1/2 c. minced canned pimentos
2 cans undiluted cream of mushroom soup
1 c. turkey broth
2 c. sm. canned peas, drained
1 sm. onion, chopped fine
A few celery tops from heart of celery, chopped fine
2 tbsp. butter
3 c. grated Longhorn cheese (3/4 lb.)
Accent, celery salt, pepper

Cook noodles until tender as directed on package. Drain well in colander. While noodles are cooking, saute onion and celery in butter until tender but not brown.

In large mixing bowl, add rest of ingredients to noodles, onion and celery, withholding 1 cup of grated cheese. Season with Accent, celery salt and pepper. Pour into buttered roaster pan and sprinkle with remaining cheese. This will keep overnight in refrigerator. Heat at moderate heat.