1 (7 oz.) pkg. elbow macaroni (uncooked)
2 cans cream of mushroom soup
1 (13 oz.) can evaporated milk
2 c. (plus) turkey or chicken, cooked (or 2 cans water packed tuna)
1/2 c. celery
1/2 c. green pepper
2 sm. jars pimento, drained & cut into pieces
1/4 c. onion, chopped
1/2 lb. Sharp Cheddar cheese, shredded

Mix together and put into a well-greased, 9 x 13-inch pan. Cover and refrigerate overnight. Before baking, sprinkle with crushed potato chips and paprika. Bake, uncovered, at 325 degrees for 1 1/2 to 1 3/4 hours.