1 pkg. (about 7 oz.) macaroni shells
3 tbsp. instant minced onion or 1/2 c. frozen chopped onion
1 celery stalk
1 pkg. (8 oz.) pasteurized process cheese spread (loaf shape)
2 cans (6 1/2 oz. each) tuna
1 can (10 3/4 oz.) condensed cream of chicken soup
Milk
1 jar (2 oz.) sliced pimento
1 tsp. bottled lemon juice

Heat oven to 375 degrees. Grease casserole dish with shortening.

Cook the macaroni shells in hot water and a little salt. After macaroni is cooked, drain and place in casserole. Sprinkle with 3 tablespoons of onion.

Chop the celery in 1/2 inch pieces and add to the macaroni shells and onions. Cut about 4 - 1/2 inch slices from the cheese loaf. Then cut cheese into squares until you have 1 cup. Put on top of macaroni mixture.

Empty tuna into colander to drain. Break tuna in chunks, add to casserole and stir. Then pour soup over casserole. Fill the soup can half full with milk to clean out thoroughly. Put milk on casserole.

Drain jar of pimento and put into casserole. Sprinkle with lemon juice and stir lightly all ingredients. Slice thin slices from remaining cheese (enough to cover the top of the casserole). Place the slices on top of casserole and put on lid. Bake in 375 degree oven for 30 minutes. Uncover and bake another 5 minutes.