6 ounces noodles, cooked according to directions and drained
6 1/2 – 7 oz. can of water packed tuna, drained
1/2 c. mayonnaise
1 c. chopped celery
1/3 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped pimento
10 1/2. oz can condensed cream of mushroom soup
1/2 c. milk
4 oz. grated cheddar cheese
salt and pepper to taste
1/2 c. toasted sliced almonds (optional)

Combine noodles, tuna, mayo, celery, onion, green pepper, pimento and salt & pepper to taste.

Blend soup and milk in a saucepan and heat through. Add the cheese and stir until melted. Add this mixture to the tuna mixture and turn into a greased 2 quart casserole. May top with almonds.

Bake uncovered at 425 degrees for 20 minutes.

6 Servings.