1/2 of a 1 lb. pkg. rotini, uncooked
1 can (10 3/4 oz.) condensed cream of celery soup
1/2 c. milk
1/2 c. sour cream
1 can (9 1/4 oz.) chunk light tuna in water, drained & flaked
1/2 c. chopped green pepper
1 jar (2 oz.) diced pimento, drained
1 tsp. parsley flakes
1/2 tsp. seasoned salt
1/4 tsp. black pepper
1/4 tsp. dill weed
1 can (28 oz.) or 1 1/2 c. French fried onion rings

Prepare Rotini according to package directions; drain. Combine soup, milk and sour cream until smooth. Stir in remaining ingredients and 1 cup of French fried onion rings. Pour into 2 quart baking dish. Bake covered in a 350 degree oven for 25 minutes, or until heated through. Top with remaining onions. Bake, uncovered, 5 minutes or until onions are golden brown. Refrigerate leftovers. Makes 4-6 servings.