4 oz. macaroni
1 can condensed cream of celery soup
2/3 c. milk
2 (7 oz.) cans tuna fish
1/4 c. pimiento, cut into pieces
1 c. shredded sharp cheddar cheese
1/2 c. buttered crumbs

Cook macaroni. Drain and place half in bottom of casserole. Combine celery soup and milk and heat to boiling point. Break tuna in bite - size pieces and put on top. Add rest of macaroni. Add pimiento to celery soup and pour over the mixture in casserole, easing it down gently with a fork. Bake 25 minutes at 350 degrees. Serves 6. 1 pound canned salmon or 2 cups ham can be substituted.