4 oz. sm. shell macaroni
1 (10 3/4 oz.) can condensed cream of celery soup
1/3 c. milk
1/4 c. mayonnaise or salad dressing
1/2 tsp. dry mustard
1 c. shredded American or cheddar cheese
1 (6 1/2-7 oz.) can tuna, drained and flaked
1/4 c. chopped pimiento (optional)
1/4 c. fine dry bread crumbs
1 tbsp. butter, melted
1/2 tsp. paprika

Cook macaroni according to package directions; drain. In bowl, blend together soup, milk, mayonnaise and mustard. Stir in cheese, tuna and pimiento. Gently fold in cooked macaroni. Turn into a 1 1/2-quart casserole.

Combine crumbs, melted butter and paprika; sprinkle atop casserole. Bake uncovered at 350 degrees until heated through, 45-50 minutes. Garnish casserole with parsley sprig, if desired. Makes 4 servings.