Tuna-Macaroni Casserole

• 4 oz. small shell macaroni
• 1 (10 3/4 oz.) can condensed cream of celery soup
• 1/2 c. milk
• 1/4 c. mayo or salad dressing
• 1/2 tsp. dry mustard
• 1 c. shredded American cheese
• 1 (6 1/2 or 7 oz.) can tuna, drained and flaked
• 1/4 c. chopped pimiento
• 1/4 c. fine dry bread crumbs
• 1 Tbsp. butter, melted
• 1/2 tsp. paprika

1. Cook macaroni according to package directions; drain.
2. In bowl blend together soup, milk, mayo and mustard.
3. Stir in cheese, tuna and pimiento.
4. Gently fold in cooked macaroni.
5. Turn into a 1 1/2-quart casserole.
6. Combine crumbs, melted butter and paprika; sprinkle atop casserole.
7. Bake, uncovered, at 350u0b0 until heated through, 45 to 50 minutes.
8. Garnish casserole with parsley sprig, if desired.
9. Makes 4 or 5 servings.

shell macaroni, condensed cream, milk, mayo, dry mustard, american cheese, tuna, pimiento, bread crumbs, butter, paprika

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065030 (may not work)