4 oz. (1 cup) elbow macaroni
1 (3 oz.) pkg. cream cheese, softened
1 (10 1/2 oz.) can condensed cream of mushroom soup
1 (6 1/2 or 7 oz.) can tuna, drained and flaked
1 tbsp. chopped canned pimento
1 tbsp. chopped onions
1 tsp. prepared mustard
1/3 c. milk
1/2 c. dry bread crumbs
2 tbsp. butter, melted

Cook macaroni using package directions; drain. With electric mixer, blend cheese and soup; stir in next 5 ingredients. Turn into a 1 1/2 quart casserole. Mix crumbs and butter; sprinkle over tuna mixture. Bake in a moderate oven (375 degrees) for 20 minutes. Serves 4.