8 oz. elbow macaroni or rotelle
6 to 8 oz. shredded Swiss cheese
1/2 to 3/4 lb. diced cooked ham
1 (10 oz.) pkg. frozen peas
1 (16 oz.) can whole tomatoes, diced
1 (12 oz.) can whole kernel corn
2 oz. diced pimentos
1 (10 3/4 oz.) can cream of celery soup
1/2 c. milk or half and half
1 c. soft bread crumbs

Cook macaroni in salted water, drain. Place macaroni in greased 9 x 13 inch baking dish. Cover with Swiss cheese. Add layer of ham and peas. Place layers of tomatoes, corn and pimento. Thin soup with milk or half and half. Pour over pimento. Spread soft bread crumbs over casserole top. Bake at 350 degrees for 30 to 40 minutes.

Tips: When cooking macaroni for casserole, cook macaroni 3 to 4 minutes less than package instructions.

To conserve energy and prevent pasta from sticking together, stir pasta into boiling water to which you have added 1 tablespoon salad oil or butter. Boil for 3 minutes, stir, cover and remove from heat. Allow to set until tender. Drain, rinse with cold water for salad, hot water if using in a casserole immediately.