2 tbsp. butter
1/4 c. finely chopped green pepper
1/4 c. finely chopped onion
1 (10 1/2 oz.) can cream of celery soup, undiluted
1/2 c. shredded sharp Cheddar cheese
2 (6 1/2 oz.) cans chunk tuna, drained
1/2 c. chopped pimento (1 jar drained)
2 pie crusts, one for top, one for top

Melt butter, add green pepper and onion, cook until tender. Add soup and cheese, stir until blended. Add tuna and pimento and toss lightly, until mixed. Cool mixture. Pour into pie shell. Make lattice top for pie. Flute edges of pastry. Bake 30 minutes at 400 degrees.

You may use frozen crust or a pie crust mix. If you use a pie crust mix add 1/2 cup shredded cheese when mixing the crust.

This pie can be frozen in aluminum foil. To bake unwrap, bake 40-45 minutes at 400 degrees.