Almond and Tuna Casserole

6 oz. noodles
2 cans (6 1/2 oz.) Tuna, drained
1/2 cup salad dressing
1 cup sliced celery
1/3 cup chopped onion
1/4 cup diced green pepper
4 oz. sharp cheese
1/4 cup chopped canned pimento (I used 2 tsp.)
1/2 tsp. salt
1 (10 1/2 oz.) can condensed cream of chicken soup
1/2 cup milk
1/2 cup sliced almonds
4 oz. sharp cheese

Cook noodles in salted water; drain. Combine noodles, Tuna, salad dressing, celery, onion, green pepper, pimentos and salt. Blend soup and milk; heat through. Add cheese, heat and stir until cheese melts. Add to noodle mixture. Turn into 2 quart casserole. Top with almonds. Bake uncovered in hot oven (425 F) for about 20 minutes.

Serves 6

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