2 tbsp. butter
1/2 c. onion, chopped
1 (10 oz.) can cream of celery soup
1 c. tomatoes, diced
1/4 tsp. dried thyme, crushed
Dash pepper
1 c. macaroni, cooked
1 c. luncheon meat, cut in strips
1/4 c. green pepper, chopped
1/4 c. cheese, shredded

Melt butter in a skillet. Cook onion until tender but not brown. Add soup, tomatoes, thyme and pepper and heat until warm. Add macaroni, meat and green pepper. Turn into 1 1/2-quart casserole and top with shredded cheese. Bake, uncovered, at 350 degrees for 35 to 40 minutes. Serves 4 to 6.