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Tuna Casserole

1 can condensed cream of celery soup
1/2 cup milk
2 cups cooked noodles
1 can (7 ounces) tuna, drained and flaked
2 Tbsp pimento, diced
2 Tbsp chopped parsley
chopped almonds
cheddar cheese, grated
2 Tbsp buttered bread crumbs

Blend soup and milk. Add noodles, tuna, parsley, pimento and almonds.
Pour into a 1 1/2 quart casserole. Mix cheese and bread crumbs and
spread on top of the casserole. Bake in a 350F oven for 30 minutes
or until hot and bubbly. 4 servings.

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