1/2 c. chopped onion
2 tbsp. butter, melted
1 can cream of celery soup, undiluted
1 (8 oz.) can tomatoes, cut up
1/4 tsp. dried thyme, crushed
1 c. elbow macaroni, cooked and drained
1-2 cans tuna, drained
1/4 c. chopped green pepper
1/4 c. shredded American cheese
Dash of pepper

In medium skillet, cook onion in butter until tender, but not brown. Stir in the soup, tomatoes, thyme, and dash of pepper. Add cooked macaroni, tuna, and green pepper. Spoon into 1 1/2 quart casserole and top with cheese. Bake uncovered at 350 degrees for 35-40 minutes. Serves 4-6.