1/2 c. sliced celery
1/4 c. chopped onion
2 tbsp. butter
1 (10 1/2 oz.) can condensed cream of celery soup
1 soup can milk
1 (7 oz.) can drained and flaked tuna
2 tbsp. diced pimento
8 oz. Muellers seashell macaroni (3 1/2 to 4 c.)
1/4 c. buttered bread crumbs

Cook celery and onions in butter until soft but not brown. Blend in soup and milk; add tuna and pimento. Meanwhile, cook macaroni as directed; drain. In a 2 quart casserole, combine macaroni and tuna mixture; top with crumbs. Bake at 350 degrees for 25-30 minutes, or until lightly browned. 6 servings.