Cook noodles using package directions; drain. Combine noodles, tuna, mayonnaise, celery, onion, green pepper, pimiento, and salt. Blend cream of celery soup and milk together; heat through. Add shredded cheese; heat and stir till cheese melts. Add to noodle mixture. Turn into 2-quart casserole. If desired, top with ? cup toasted slivered almonds. Bake uncovered at 425? for 20 minutes.
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|Serving Size: 1 Serving (201g)|
|Recipe Makes: 6|
|Calories from Fat: 236 (55%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 6.7g||34 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 9.6g|
|Cholesterol 62.6mg||19 %|
|Sodium 857.2mg||30 %|
|Potassium 309.9mg||8 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 30.3g|
|Protein 17.5g||25 %|
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Calories per serving: 428
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