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Tuna Noodle Casserole

6 oz. (3 1/2 cups) medium wide noodles
1 (6 1/2 or 7 oz.) can Tuna
1/2 cup mayonnaise
1 cup sliced celery
1 1/2 cups chopped onion
1/4 cup chopped pimento
1 can cream of celery soup
1 cup shredded sharp cheese
1/2 cup slivered, blanched almonds
1 can peas
1/4 cup diced green pepper
1/2 cup milk
1 tsp. salt

Cook noodles in boiling salted water until tender; drain. Combine noodles, mayonnaise, vegetables and salt. Blend soup and milk and heat thoroughly. Add cheese; heat and stir in cheese until it melts. Turn into 1 1/2 quart casserole. Bake at 425 F for 20 minutes. Use bigger bowl if you add the peas.

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