6 oz. (3 c.) med. noodles
6 1/2 or 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 canned pimento
10 1/2 oz. can cream of celery soup
1/2 c. milk
4 oz. (1 c.) sharp Cheddar cheese, shredded

Cook noodles using package directions, drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper and pimento. Blend soup and milk, heat through. Add cheese and stir until cheese melts. Add to noodle mixture and turn into 2-quart casserole. If desired, top with 1/2 cup of toasted slivered almonds, bread crumbs or French fried onions. Bake uncovered at 425 degrees for 20 minutes.

Makes 6 servings.