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

Cook macaroni according to package directions. Drain. In bowl blend together soup, milk, mayonnaise 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 on top of casserole. Bake, uncovered at 350 degrees until heated through 45 to 50 minutes. Garnish casserole with parsley sprig, if desired. Makes 4 or 5 servings.