Great Tuna Casserole -

1 lg Can Albacore tuna

-in water 1 Red bell pepper

1 lg Onion

1 lg Jar pimentos

5 md Celery stalks

1/2 c Seasoned bread crumbs

1 1/2 c Mayonaise

1 cn Cream of celery soup

1 Soup can milk

3/4 c Good Sherry wine

1 pk Slivered almonds

Chopped small 1. Cook noodles al dente, rinse with cold water, drain, and toss with a

2. Saute onions, peppers, celery in olive oil for about 5 minutes. Throw in

the pimentos. Set aside. 3. In a large deep skillet, mix together the mayonaise, celery soup, milk

and Sherry. Cook a few minutes until well blended, then add sauted ingredients. 4. Drain the tuna, flake and put in the sauce. Cook for a couple of

minutes, stirring gently. 5. In a large bowl, mix the cooked noodles and sauce until well blended.

6. Transfer to small casserole dishes or one large (your choice) and sprinkle with bread crumbs and slivered almonds. Salt & pepper to taste when served. --