Tuna Casserole

6 oz. (3-1/2 cups) medium noodles, cooked/drained
3 6. oz. cans tuna
1/2 cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
1/4 cup diced green pepper
2 cups frozen mixed vegetables
1 teaspoon salt
1/2 cup slivered almonds

In saucepan, warm:
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp cheese

Combine soup mixture with tuna mixture.

Top with crumbled potato chips.

Bake at 425 degrees for about 20 minutes (from room temperature–about one hour from frozen).

From Marilyn Taylor, Arlington, VA

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