Macaroni shells
Onion
Celery
Pasteurized process cheese spread
Canned tuna
Condensed cream of chicken soup
Milk
Sliced pimentos

UTENSILS:

2 qt. saucepan
Colander
2 qt. casserole with lid
Sharp knife
Ruler
Cutting board
Dry measuring cup
Can opener
Long handled spoon
Fork
Measuring spoons
Potholders

Heat oven to 375 degrees. Prepare according to package directions, using saucepan, (1 package - 7 ounces macaroni shells). Drain the shells in a colander. Pour shells into casserole. Wash and chop 1 medium onion and 1 stalk of celery. Sprinkle the shells with onion and celery. Cut 4 (1/2 inch) slices from 1 package (8 ounces) of pasteurized process cheese spread (loaf shape). Cut each slice into 1/2 inch squares until you have enough to measure 1 cup. Empty cheese squares into the casserole. Add to casserole and stir in 1 can (12 1/2 oz.) tuna drained and flaked. Pour into the casserole 1 can (10 3/4 oz.) condensed cream of chicken soup, fill the soup can 1/2 full with milk, stir with a fork, then pour the milk into the casserole. Add to the casserole, 1 jar (2 ounces) sliced pimientos, drained. Stir lightly until all ingredients are mixed. Cut thin slices from the remaining cheese (enough to cover the top of the casserole). Place the slice on top of the casserole; cover. Bake 30 minutes. Uncover and bake 5 minutes longer.