Tuna Macaroni Casserole
|Small shell macaroni||4 Ounce|
|Condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Milk||1⁄3 Cup (5.33 tbs)|
|Mayonnaise/Salad dressing||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄2 Teaspoon|
|Shredded american cheese||1 Cup (16 tbs)|
|Canned tuna||7 Ounce, drained, flaked (1 Can)|
|Chopped pimiento||1⁄4 Cup (4 tbs)|
|Fine dry bread crumbs||1⁄4 Cup (4 tbs)|
|Butter||1 Tablespoon, melted|
Cook macaroni according to package directions; drain.
In bowl blend together soup, milk, mayonnaise, and mustard.
Stir in cheese, tuna, and pimiento.
Gently fold in cooked macaroni.
Turn into a 1 1/2-quart casserole.
Combine crumbs, melted butter, and paprika; sprinkle atop casserole.
Bake, uncovered, at 350° till heated through, 45 to 50 minutes.
Garnish casserole with parsley sprig, if desired.