Ingredients:
1/2 cup sliced celery
1/4 cup chopped onions
2 tablespoons butter
1 (10 ounce) cans cream of mushroom soup ( or cream soup of choice)
1 3/4 cups milk
1 (6 ounce) cans tuna, drained
2 tablespoons pimiento (optional)
8 ounces sea shell macaroni ( or rotini or what you like)
1/4 cup buttered bread crumbs
Directions:
Cook celery and onion in butter till crisp tender but not brown.
If you are not going to bake, do this in very large skillet.
Add extras now.
Blend in soup and milk.
Add tuna and pimiento.
Meanwhile, cook macaroni as directed, drain.
If you are baking, combine pasta and tuna in 2 quart casserole (if you added much extra get a bigger casserole).
Top with bread crumbs.
Bake at 350 degrees for 25-30 minutes or until lightly browned.
Servings: 6
Time preparation: 30 min.
Time total: 60 min.