Ingredients:
12 oz. medium egg noodles, cooked, drained
14 oz tuna, drained
1/2 cup minced onion
1 1/2 cups diced celery
1 cup mayonnaise
1/4 cup diced pimiento
3/4 teaspoon salt
10 3/4 ounces cream of shrimp soup or cream of mushroom soup
10 3/4 ounces condensed cream of celery soup
1 cup milk
1 1/2 cups shredded cheddar cheese

Preparation:
Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt. Mix soup and milk together in a 2-quart saucepan over medium low heat, stirring and cooking until heated through. Add cheese; stir until smooth and cheese is melted.  Pour over noodle mixture and stir to combine. Pour into two greased 2-quart casseroles; bake at 375F. for about 45 minutes.