Tuna-Noodle Casserole

• 6 oz. (about 3 c.) medium noodles
• 1 (6 1/2 to 7 or 9 1/4 oz.) can tuna, drained
• 1/2 c. mayonnaise
• 1 c. sliced celery
• 1/3 c. chopped onion
• 1/4 c. diced green pepper
• 1/4 c. chopped pimiento
• 1/2 tsp. salt
• 1/2 c. slivered blanched almonds, toasted (optional)
• 1 can cream of celery soup
• 1/2 c. milk
• 1 c. (1/4 lb.) shredded sharp processed cheese

1. Cook noodles in boiling, salted water until tender; drain. Combine noodles, tuna, mayonnaise, vegetables and salt.
2. Blend soup and milk; heat through.
3. Add cheese; heat and stir until cheese melts.
4. Add to noodle mixture.
5. Turn into ungreased 2-quart casserole.
6. Sprinkle with toasted almonds.
7. Bake uncovered in hot oven (425u0b0) for about 20 minutes or until bubbly.
8. Makes 6 servings.

noodles, tuna, mayonnaise, celery, onion, green pepper, pimiento, salt, slivered blanched almonds, cream of celery soup, milk, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=996920 (may not work)