4 oz. elbow macaroni
1 can condensed cream of celery soup
1 can evaporated milk
1 (7 oz.) can salmon, drained and broken into pieces
1/4 c. finely chopped pimientos
1 c. Cheddar cheese, grated

Cook macaroni according to package directions. Drain but do not rinse. Reserve. Combine celery soup and evaporated milk. Stir. Add cooked macaroni, salmon, pimientos and 1/2 cup cheese. Turn into a greased 1 1/2 quart casserole dish. Sprinkle remaining cheese on top. Bake in a 350°F oven for 30 minutes. If you like it crispy, add another 5 minutes.

Serves 4 to 6.

Submitted by: Anne Slusser