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Tuna Noodle Casserole

6 oz. medium noodles
1/2 cup salad dressing
6 1/2 of 7 oz. can water packed Tuna, drained
1 cup thinly sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
10 1/2 oz. can cream of celery soup
1/2 cup milk
1/2 cup toasted slivered almonds
4 oz. sharp cheddar cheese, shredded

Cook noodles in boiling salted water until tender; drain. Combine noodles with next 5 ingredients and 1/2 teaspoon salt. Blend milk and soup, heat through. Add cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole. Top with almonds. Bake, uncovered in hot oven, 415 degrees about 20 minutes.

Serves 6

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