Church-Supper Tuna Bake

� cup diced green pepper
3 cups sliced celery
2 med. onions chopped (1 cup)
� cup butter or margarine
3 cans condensed cream of mushroom soup (10� oz. each)
2 cups milk
12 oz. process American cheese, cubed (3 cups)
24 oz. medium noodles
1� cups mayonnaise or salad dressing
1 can chopped pimientos (4 oz.)
3 cans tuna, drained and flaked (9� oz. each)
1 cup toasted slivered almonds


Cook green pepper, celery, and onion in butter for 10 minutes.
In Dutch oven or kettle blend soup and milk together; add onion mixture and heat through.
Add cheese; heat and stir till cheese melts.
Cook noodles in large amount of boiling salted water till just tender; drain.
Combine drained noodles and 2 cups of the soup mixture.
Toss to coat noodles
Turn noodles into 18x12x2�-inch pan or two 13x9x2-inchmetal baking pans.
Combine remaining soup mixture, mayonnaise, pimiento, and tuna.
Pour over noodles. Mix lightly.
Sprinkle almonds over top.
Bake at 375� for 35 to 40 minutes.
If chilled, allow an additional 15 minutes.
Makes 25 servings (about 1 cup each)