| ||||
| 3 | | Cups | | medium egg noodles |
| 1 | 9-ounce can | tuna | ||
| 1/2 | Cup | mayonnaise | ||
| 1 | Cup | celery, sliced | ||
| 1 | medium | onion, chopped | ||
| 1/2 | Cup | green pepper, chopped | ||
| 1 | jar | pimentos, chopped | ||
| 1 | teaspoon | salt | ||
| 1 | 10-ounce can | condensed cream of celery soup | ||
| 1/2 | Cup | milk | ||
| 1 | 8-ounce | sharp cheese, shredded | ||
| 1 | Cup | slivered almonds | ||
 | ||
| Cook noodles using package directions; drain. Combine noodles, tuna, celery, onion, pepper, pimentos, and salt. In a saucepan, blend the soup and milk and heat through. Add cheese slowly until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole dish. Top with almonds. Bake uncovered at 425 degrees for 20 minutes until almonds are golden. |
