1/2 c. chopped onion
2 tbsp. butter, melted
1 (10 1/2 oz.) can condensed cream of celery soup
1 (8 oz.) can tomatoes, cut up
1/4 tsp. dried thyme, crushed
1/2 (7 oz.) pkg. (1 c.) elbow macaroni, cooked & drained
1 (12 oz.) can luncheon meat, cut in 1x1/2" strips
1/4 c. chopped green peppers
1/4 c. shredded process American cheese

In medium skillet, cook onion in butter until tender, but not brown. Stir in the soup, tomatoes, thyme and dash pepper. Add the cooked macaroni, luncheon meat and green pepper. Spoon into 1 1/2 quart casserole. Top with shredded cheese. Bake, uncovered, in moderate oven (350 degrees) for 35-40 minutes or until heated through. Makes 4-6 servings.