#1375 - Macaroni and Tuna Casserole

(by Shirley McNevich)

1 - 8oz. box elbow macaroni (cooked and drained according to box directions)
1 or 2 - 6.5oz. cans white albacore tuna (drained and flaked)
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup Hellmann's mayo
1 cup diced celery
1/3 cup chopped onions
1/4 cup chopped green bell pepper
1/4 cup chopped pimentos
1 - 10.5oz. can Campbell's condensed cream of celery soup
1/2 cup milk
1 cup shredded sharp cheddar cheese
2 slices buttered bread

Cook and drain macaroni according to box directions--set aside. In a bowl add drained macaroni, tuna, salt, pepper, mayo, celery, onions, green peppers and pimentos--stir. In a saucepan over medium heat add celery soup and milk--stir and heat until hot. Add shredded cheese to the soup--stir and cook until cheese melts. Pour the soup mixture into the macaroni mixture--stir until mixed. Pour the whole mixture into a greased casserole dish. Cut the buttered bread into bite sized pieces and sprinkle them on top of the soup mixture. Bake uncovered at 375 degrees for 20-25 minutes or until bread on top is browned.