1 c. elbow macaroni (uncooked)
1 c. cream of celery soup
1 lb. can red or pink salmon
2/3 c. evaporated milk (sm. can)
1/4 c. pimento cut fine (optional)
1 c. American or Cheddar cheese, shredded

Cook macaroni, drain but do not rinse. Combine soup and milk. Add macaroni, salmon (drained and broken). Add 1/2 cup cheese and pimento. Place in greased casserole. Sprinkle with 1/2 cup cheese over top and bake at 350 degrees for 1 hour.