1/2 c. sliced celery
1/4 c. chopped onion
2 tbsp. butter
1 (10-1/2 oz.) can condensed cream of celery soup
1 soup can milk
1 (7 oz.) can tuna, drained & flaked
2 tbsp. diced pimento
8 oz. (3-1/2 to 4 c.) Mueller's sea-shell macaroni
1/4 c. buttered bread crumbs

Cook celery and onion in butter until crisp-tender but not brown. Blend in soup and milk; add tuna and pimento. Meanwhile, cook macaroni as directed; drain. In 2-quart casserole, combine macaroni and tuna mixture; top with crumbs. Bake at 350 degrees for 25 to 30 minutes, or until lightly browned. Makes 6 servings.