4 c. water
1/2 tsp. salt
1 tsp. vegetable oil
1 c. elbow macaroni, uncooked (4 oz.)
1 (8 oz.) pkg. cream cheese, softened (I use low-fat)
1 (10 1/2 oz.) can condensed cream of celery soup
1 (6 1/2 oz.) can tuna fish, drained & flaked
1/4 c. chopped onion
1 (10 oz.) pkg. frozen peas & carrots, thawed
1/4 c. chopped walnuts (opt.)
1/8 tsp. salt
White pepper to taste
Paprika for garnish

Bring water to a rapid boil. Add 1/2 teaspoon salt and oil. Add macaroni, cook uncovered until firm, but tender. Drain.

In a large bowl, blend cream cheese and soup. Fold in cooked macaroni, tuna, onion, peas and carrots, walnuts, 1/8 teaspoon salt and pepper. Butter a 1 1/2 quart casserole. Spoon mixture into casserole. Sprinkle with paprika. Place in cold oven. Set at 350 degrees. Bake 25 minutes or until golden. Makes 4 servings.