This recipe was clipped from a magazine and saved in a collection of recipes dating from the 1960s through the 1970s. Recipe is typed below along with a scanned copy.

TUNA-CHEESE BAKE

1/4 cup diced green pepper
1 cup sliced celery
1 medium onion, finely chopped
2 tbsp. butter
1 can cream of mushroom soup
2/3 cup milk
1 cup shredded cheese
1 6 1/2-oz. can tuna, drained
8 oz. medium-wide noodles, cooked and drained
1/4 cup mayonnaise
1/4 cup chopped pimento
1/3 cup slivered almonds (optional)

In saucepan, saute pepper, celery and onion in butter until soft. Stir in soup and milk. Add cheese and stir over low heat until cheese melts.

Combine tuna, noodles, mayonnaise and pimento. Stir together tuna mixture and cheese sauce. Pour into greased 1 1/2-quart casserole. Sprinkle almonds on top and bake at 400 degrees for 30 to 35 minutes, or until hot and bubbly.