3 qt. water
3 tsp. salt
1 tbsp. oil
2 c. American Beauty Elbo - Spaghetti or 2 c. Elbo - Roni
1/2 c. chopped celery
1/4 c. chopped onion
2 tbsp. butter
10 3/4 oz. can condensed cream of celery soup
1 1/4 c. milk
7 oz. can tuna, drained
1 tbsp. chopped pimiento
1/2 c. dry bread crumbs
2 tbsp. butter, melted

Heat oven to 350 degrees. Boil water in large deep pot with salt and oil (to prevent boiling over). Add Elbo-Spaghetti; stir to separate. Cook uncovered after water returns to a full rolling boil for 4 to 5 minutes. Stir occasionally. Drain and rinse under hot water. In large skillet, cook celery and onion in butter until tender. Blend in soup and milk. Ad tuna and pimiento. Combine cooked Elbo- Spaghetti and tuna mixture. Turn into 2-quart casserole. Combine bread crumbs and melted butter. Sprinkle over top. Bake at 350 degrees for 25 to 30 minutes. Makes 4 to 6 servings.