1 c. macaroni
1 can cream of celery soup
2/3 c. milk
2 cans tuna fish, drained
1/4 c. pimento
1 c. sharp Cheddar cheese
1/2 c. bread crumbs

Cook macaroni until done and drain; place half of macaroni in casserole. Combine celery soup and milk; heat to boiling point. Arrange tuna on the macaroni and sprinkle cheese on top. Add the rest of the macaroni; add pimento to celery soup and pour over macaroni easing it down with a fork. Put on bread crumbs. Bake for 30 minutes at 350°F. One can substitute 2 cups cubed ham for tuna.