2 cans (6 to 7 oz. each) tuna, drained
3 c. rice, cooked
1 c. celery, sliced
1/2 c. onions, chopped
3 tbsp. pimento, diced
1 (10 3/4 oz.) can condensed Cream of Celery soup
1/3 c. milk
1 c. grated Cheddar cheese
1 to 1 1/2 c. topping

Combine tuna, rice, celery, onions and pimentos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. Turn into a greased shallow 2 quart casserole. Sprinkle with topping. Bake at 350 degrees for 25 minutes.