1 cup sliced celery
1 cup green pepper strips
1/2 cup chopped onion
4 tbsp. (1/2 stick) butter
1 (can cream of chicken or celery soup
1/2 can milk (use empty soup can)
2 cups cooked shell macaroni
1 chopped tomato
1 (9 1/2 oz.) can tuna, drained
1 1/2 cups oyster crackers, crushed
2 tbsp. butter, melted
1/4 cup Parmesan cheese

In a saucepan, cook vegetables in butter until tender. Combine with soup, milk, macaroni, tomato and tuna in a 1 1/2-quart buttered baking dish. Bake at 350°F for 20 minutes.

Meanwhile, combine crackers, butter and cheese. Sprinkle crumb mixture over casserole. Bake an additional 10 minutes until hot and bubbly.

Makes 4 to 5 servings.