4 oz. small shell macaroni
1 (10 3/4 oz.) can cream of celery soup
1/3 c. lowfat milk
1/4 c. mayonnaise or salad dressing
1/2 tsp. dry mustard
1 c. shredded American cheese
1 (16 1/2 oz.) can of tuna, drained and flaked
1/4 c. pimento, chopped
1/4 c. fine bread crumbs
1 tbsp. butter, melted
1/2 tsp. paprika

Cook macaroni according to directions on package; drain. In bowl blend together soup, milk, mayonnaise, or salad dressing, and mustard. Stir in cheese, tuna, and pimento. Gently fold in cooked macaroni. Turn into a 1 1/2 quart casserole combine crumbs, melted butter, and paprika; sprinkle on top of casserole. Bake uncovered at 350 degrees until heated through 45 to 50 minutes. Garnish with parsley, if desired. Yields 4 to 6 servings.