1 1/2 to 2 c. shredded cheese, (Cheddar, Jack or mixture of both)
1 can Cream of Celery soup
3/4 c. milk
1/2 c. mayonnaise
3 c. broccoli, cut up
4 tbsp. butter, divided
1 (16 oz.) can tomatoes
8 oz. elbow macaroni, cooked and drained
Pepper
Garlic powder (optional)
1/2 c. bread crumbs
1/4 c. Parmesan cheese

Mix soup, cheese, milk and mayonnaise well. Saute broccoli in 2 tablespoons butter for 3 minutes (do not cook too much). Add tomatoes, cover and remove from heat. Saute bread crumbs and Parmesan cheese lightly in remaining butter. Mix macaroni, pepper, and garlic powder with soup mixture. Gently add broccoli and tomatoes. Put into 2 1/2 quart casserole dish. Top with bread crumb/Parmesan cheese mixture. Bake uncovered at 350 degrees for 30 minutes, or until heated through and lightly browned on top.