1 can tuna (7 oz.)
1 c. broken macaroni
1 pkg. cream cheese (3 oz.)
1 can condensed cream of mushroom soup
1 1/2 tbsp. pimento
1 tbsp. prepared mustard
1/4 c. milk
1 tbsp. minced onion
1/2 c. buttered bread crumbs

Cook the macaroni until tender. Drain. Soften cream cheese, blend in the soup, using a rotary beater. Stir in the flaked tuna, pimento, mustard, milk and onion; add the macaroni, place in a lightly greased casserole.

Top with buttered bread crumbs and bake in a moderate, 375 degree oven for 20-25 minutes. Garnish with parsley and a pimiento flower in the center. Serves 4.