6 oz. med. noodles, cooked and drained (3 c.)
1 (6 1/2 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
1/2 tsp. salt
Pepper to taste
1 (10 1/2 oz.) can condensed cream of celery soup
1/2 c. milk
4 oz. sharp cheddar cheese, shredded (1 c.)
1/2 c. toasted slivered almonds; optional

Combine cooked noodles, tuna, mayonnaise, celery, onion, green pepper, pimento, salt and pepper. In saucepan, blend can of soup and milk; heat through. Add cheddar cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole dish. Top with slivered almonds, if desired. Bake, uncovered, at 425 degrees for 20 minutes. Makes 6 servings.