Tuna Macaroni Casserole

• 8 ounces elbow macaroni (can also use 1/2 a package of spaghetti noodles broken into thirds)
• 1/2 cup chopped celery (optional but nice)
• 1 (10 ounce) can cream of celery soup
• 1/2 cup whole milk
• 4 tablespoons mayonnaise
• 1 teaspoon dry mustard
• 1 cup shredded cheese (plus a handful more to sprinkle on top if you want)
• 10 ounces tuna, well drained and squeezed dry (two five ounce cans of tuna)
• 4 tablespoons of minced jarred roasted red peppers or 4 tablespoons of jarred pimientos
• TOPPING
• 1/2 cup breadcrumbs (or 1 cup of panko crumbs are REALLY nice if you have them on hand)
• 4 tablespoons margarine
• 1 teaspoon paprika

1. Cook and drain macaroni. If using the optional chopped celery, boil it with the pasta.
2. In a bowl blend together the soup, milk, mayo, and dry mustard.
3. Stir in cheese, tuna, and pimiento.
4. Gently fold in macaroni/spaghetti and transfer into a 2 quart 8X8 inch casserole dish.
5. Combine crumbs, butter, and paprika and sprinkle evenly on top.
6. Bake uncovered at 350 for 30-35 minutes or so. When the crumbs are a pretty color and the juices are bubbling around the edges your casserole is done.

elbow macaroni, celery, cream of celery soup, milk, mayonnaise, mustard, shredded cheese, tuna, red peppers, topping, breadcrumbs, margarine, paprika

Taken from www.food.com/recipe/tuna-macaroni-casserole-440574 (may not work)