Leftover Turkey Noodle Casserole

6 Ounces (3 1/2 cups) medium egg noodles
3 cups leftover turkey pieces
1/2 cup mayonnaise (I use Miracle Whip)
1 cup sliced celery *
1/3 cup chopped onion
1/4 cup diced green bell pepper *
1/4 cup chopped pimiento *
1 teaspoon salt
10 3/4 ounce can condensed cream of celery soup (I use cream of mushroom soup)
1/2 cup milk
frozen peas (add desired amount)
4 ounces (1 cup) shredded sharp process cheese
1/2 cup slivered blanched almonds, toasted, if desired.

Heat oven to 425 degrees F. Cook noodles in boiling salted water until tender; drain. In large bowl, combine noodles, turkey, mayonnaise, vegetables and salt. In small saucepan, blend soup and milk, I add the frozen peas at this time; heat through. Add cheese; heat and stir until cheese melts. Add to noodle mixture. Turn into 1 1/2 quart casserole dish. Top with almonds. Bake about 30 minutes. 6 to 8 servings.

TIP: Casserole can be frozen before baking.
* These items I omit because my family would not eat them.
Recipe from the Dayton's New and improved 2nd edition Pot-luck for 33,000 Cookbook

---