20 jumbo shells
1 (6 1/2 to 7 oz.) can tuna, drained & flaked
3/4 c. soft bread crumbs (1 slice of bread)
1 egg, beaten
2 tbsp. snipped parsley
1 tsp. lemon juice
1 can condensed cream of celery soup
1/2 c. milk
Paprika

Cook the shells in boiling water 15 to 20 minutes until just tender. Drain, and rinse in cold water. Drain. In a bowl, combine tuna, crumbs, onion, egg, 1 tablespoon parsley, and lemon juice. Fill each shell with 1 tablespoon filling. Arrange stuffed shells in a greased 9 x 13 inch baking dish. In a saucepan, heat together 1 can condensed cream of celery soup, 1/2 cup milk and 1 tablespoon snipped parsley. Pour over the shells. Sprinkle with paprika. Cover with tin foil and bake at 350 degrees for 20 to 25 minutes. Serves 4.