1 (6 oz.) med. size noodles, cooked
1 can tuna
1/2 c. mayo
1 c. celery
1/3 c. onions
1/4 c. green pepper
1 tsp. salt
1/3 c. pimiento
can cream of celery soup
1/2 c. milk
1 c. sharp cheddar cheese
1/2 c. slivered almonds
Preheat oven to 425�.
Combine tuna, mayo, celery, green pepper, onion, salt and pimiento.
Heat soup and milk in pan. Blend.
Add cheese. Add to tuna mixture.
Add noodles. Pour in casserole.
Top with almonds. Bake 20 min.