6 oz. (3 1/2 c.) medium noodles
1 (6 1/2, 7 or 9 1/4 oz.) can tuna
1/2 c. mayonnaise
1 c. sliced celery
1/3 c. onions
1/4 c. diced green peppers
1/4 c. chopped pimento
1 tsp. salt
1 can shredded sharp cheese
1/2 c. slivered blanched almonds, toasted (optional)

Cook noodles in boiling, salted water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables, and salt. Blend soup and milk. Heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart casserole. Top with almonds. Bake in hot oven (425 degrees) about 20 minutes.