1/2 c. chopped onion
2 tbsp. melted butter
1 can condensed cream of celery soup
1 (7 1/2 or 8 oz.) can (1 c.) tomatoes, cut up
1/4 tsp. thyme
Dash of pepper
1 of a 7 oz. pkg. (1 c.) elbow macaroni, cooked and drained
1 (12 oz.) can luncheon meat, cut in 1 x 1/2 inch strips
1/4 c. chopped green pepper
1/4 c. shredded processed American cheese

In medium skillet, cook onion in butter until tender but not brown. Stir in the soup, tomatoes, thyme and pepper. Add the cooked macaroni, luncheon meat and green pepper. Spoon into 1 1/2 quart casserole. Top with shredded cheese. Bake, uncovered, in 350 degree oven for 35 to 40 minutes or until heated through. Makes 4 to 6 servings.