6 oz. (3 1/2 c.) noodles
1 (6 1/2 oz.) can tuna
1/2 c. butter
1 c. sliced celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
1 tsp. salt
1 (10 oz.) can cream of celery soup
1/2 c. milk
1 c. shredded sharp cheese

Cook noodles in boiling, salted water until tender. Combine first eight ingredients. Blend soup and milk, heat. Add cheese; cook and stir until cheese melts. Add to noodle mixture. Place in 1 1/2 quart casserole. Bake at 425 degrees for 20 minutes. Makes 6 servings.

Note: Can add can of peas.