1 1/2 c. shell macaroni, uncooked
1 can cream of celery or mushroom soup
3/4 c. sour cream
1/3 c. milk
1 (6 1/2 oz.) can tuna, drained
2 tsp. parsley flakes
1/2 tsp. seasoned salt
1/8 tsp. pepper
1/4 c. diced pimento
1 (2.8 oz.) can French fried onions

Cook macaroni. Blend soup and sour cream. Stir in milk and cooked macaroni. Add tuna, parsley, salt, pepper, pimento, and 1/2 cup French fried onions. Pour into a greased 2 quart casserole. Bake at 350 degrees for 25 minutes. Top with the remaining onions. Bake 5 minutes longer. Serves 6 to 8.