|Canned tuna||7 Ounce|
|Sliced celery||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green bell pepper||1⁄4 Cup (4 tbs)|
|Chopped canned pimiento||1⁄4 Cup (4 tbs)|
|Condensed cream of celery soup||10 1⁄2 Ounce|
|Milk||1⁄2 Cup (8 tbs)|
|Sharp process american cheese||4 Ounce|
Cook noodles according to package directions; drain.
Combine noodles, tuna, celery, mayonnaise, onion, green pepper, pimiento, and salt.
Blend soup and milk; heat through.
Add American cheese to soup mixture; heat and stir till cheese melts.
Add to noodle mixture.
Turn into 2-quart casserole.
If desired, top with 1/2 cup toasted slivered almonds.
Bake, uncovered, at 425Â° for 20 minutes.