Tuna Noodle Casserole

• 6 ounces medium noodles
• 1-7ounce can of tuna, drained
• 1/2 cup mayonnaise
• 1 cup celery, chopped
• 1/3 cup onion, chopped
• 1/4 cup greep pepper chopped
• 1/4 cup pimiento canned, chopped
• 1 -10 ounce can condenced cream of celery soup
• 1/2 cup milk
• 1 cup chedder cheese, shredded
• 1/2 cup slivered almonds, toasted

Directions:

-cook noodles as directed on package, combine tuna, mayonnaise, celery, onion, green pepper, and pimiento.
-heat soup and milk; adding the cheese until it is melted.
-combine the soup mixture to the noodles turn into 2-quart casserole dish, sprinkle with toasted almonds.
-bake uncovered for 20 minutes at