2 c. elbow macaroni
2 tbsp. chopped onion
2 tbsp. butter
1 can condensed cream of celery soup
1 c. milk
1 tsp. salt
1- 1 lb. can kidney beans, drained
dash of pepper
1/4 tsp. celery seed
1/2 lb. sliced American processed cheese

Cook macaroni in salted boiling water. Drain well. Sauté onion in butter. Remove from heat and add soup. Stir in milk gradually. Add kidney beans, seasonings and 2 slices of the cheese. Heat, stirring occasionally, until cheese is melted. Mix in macaroni.

Pour mixture into greased 2 quart baking dish. Arrange remaining six slices of cheese on top.

Bake in oven at 350°F until cheese starts to melt, about 5 to 10 minutes. This is a good cool weather dish, serve with green salad.