2 tbsp. butter
1/2 c. thinly sliced celery
1/4 c. chopped onion
1 can (10 3/4 oz.) condensed cream of celery soup
1 1/4 c. milk
2 tbsp. diced pimiento (optional)
8 oz. med. sea shell macaroni, cooked 6 minutes, drained
1 can (7 oz.) tuna, drained and flaked
1/2 c. Progresso Italian seasoned bread crumbs
2 tbsp. butter, melted

In saucepan melt 2 tablespoon butter over medium heat. Add celery and onion. Cook, stirring 3 minutes. Stir in soup, milk and pimiento until blended. In 2 quart casserole toss macaroni and tuna. Pour sauce over macaroni mixture.

Mix bread crumbs and melted butter; sprinkle on top of casserole. Bake at 350 degrees for 25 to 30 minutes or until bubbly.