CHURCH SUPPER TUNA BAKE

3/4 Cup diced green pepper
3 Cups sliced celery and 1/2 Cup chopped up onion
1/4 Cup butter or margerine
3 - 10 1/2 oz cans condensed cream of mushroom soup
2 Cups milk
3 Cups processed American Cheese cubed
24 oz. medium noodles
1 1/2 Cup Mayonnaise
1 - 4 oz can chopped pimento
3 - 9 1/2 oz cans of Tuna. drained and flaked
1 Cup toasted slivered almonds

Saute 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 until cheese meets. Cook noodles in large amount of water (boiling) salted, until just tender; drain. Combine drained noodles and 2 cups of soup mixture. Toss to coat noodles. Turn noodles into 18 x 12 x 2 1/2 pan or 2- 13 x 9 x 2 baking pans. Combine remaining soup mixture, mayonnaise, pimento; and tuna. Pour over noodles. Mix lightly. Sprinkle almonds over top. Bat at 325° for 35--40 minutes. Makes 25 one cup servings.