1/2 of a 1 lb. pkg. Creamette Rotini, uncooked
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1 can (8 1/4 oz.) StarKist Chunk Light Tuna in water, drained and flaked
1/2 c. chopped green bell pepper
1 jar (2 oz.) diced pimiento, drained
2 tsp. parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. ground black pepper
1/4 tsp. dill weed
1 can (2.8 oz.) or 1 1/2 c. Durkee French Fried Onions

Prepare Creamette Rotini according to package directions; drain. Combine soup, milk and sour cream until smooth. Stir in remaining ingredients and 1 cup Durkee French Fried Onions. Pour into 2 quart baking dish. Bake, covered, in a 350 degree oven for 25 minutes, or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes or until onions are golden brown. Refrigerate leftovers. Makes 4 to 6 servings.