8 oz. shell macaroni
2 tbsp. minced onion, dried
2 stalks of celery
1 (8 oz.) loaf pasteurized processes cheese
2 cans tuna
1 can cream of chicken soup
5 oz. milk (approximately half of soup can)
1 tsp. lemon juice

Heat oven to 375 degrees. Grease casserole dish with shortening. Cook macaroni shells; drain. Pour cooked shells into casserole dish; add minced onion. Clean and chop celery; add to shells and onion. Cut four 1/2 inch slices of cheese. Cut the sliced into 1/2 inch squares. Add cheese to casserole.

Drain tuna, break up into chunks with fork. Add tuna to casserole and stir. Pour soup into casserole. Pour milk into soup can to get all of soup out of can, pour into casserole. Sprinkle casserole with lemon juice; stir mixture. Slice thin slices of cheese; place on top of mixture to cover entire top of mixture. Cover casserole dish with lid. Bake for 30 minutes. Uncover and bake 5 minutes more. Serves 6.