Tuna Noodle Casserole

• 6 oz. medium noodles
• 1 (6.5 or 7 oz.) can white chunk tuna, drained
• 1/2 c. mayonnaise or salad dressing
• 1 c. sliced celery
• 1/3 c. chopped onion
• 1/4 c. diced green pepper
• 1/4 c. chopped canned pimento
• 1/2 tsp. salt
• 1 (10.5 oz.) can cream of celery soup
• 1/2 c. milk
• 4 oz. sharp American processed cheese, shredded (1 c.)
• 1/2 c. toasted slivered almonds

1. Cook noodles in boiling water until tender (8 to 10 minutes); drain.
2. Combine noodles, next 6 ingredients and salt.
3. Blend soup and milk; heat through.
4. Add cheese; heat and stir until cheese melts.
5. Add to noodle mixture.
6. Turn into 2-quart casserole.
7. Top with almonds.
8. Bake, uncovered, in hot 425u0b0 oven about 20 minutes. Serves 6.

noodles, white chunk tuna, mayonnaise, celery, onion, green pepper, pimento, salt, cream of celery soup, milk, processed cheese, almonds

Taken from www.cookbooks.com/Recipe-Details.aspx?id=451861 (may not work)