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

Cook macaroni according to package directions; drain. In bowl, blend together soup, milk, mayonnaise or salad dressing and mustard. Stir in cheese, tuna and pimento. 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.