3 c. grated sharp cheese
3/4 c. chopped green pepper
3 c. sliced celery
2 c. chopped onion
1 stick butter
1 1/2 c. milk
3 cans mushroom soup
24 oz. cooked noodles
5 cans (6 1/2 oz.) tuna
1 c. sliced almonds
1 1/2 c. mayonnaise
3/4 c. chopped pimientos

Cook celery, peppers and onions in butter 5 minutes. Blend soup with milk and cheese, heat until cheese melts.

Combine noodles, tuna and pimientos with mayonnaise, then pour over other mixture. Put in 2 pans, 9x13. Sprinkle almonds on top. Bake 425 degrees 35 minutes.