Ingredients

The following ingredients have 6 Servings
  • 2 tbsp. unsalted butter
  • 1/4 cup onion (chopped )
  • 1 1/4 cups milk
  • 1/2 cup celery (thinly sliced )
  • 1 can Campbell's cream of celery soup
  • 2 tbsp. diced pimientos (or ½ red bell pepper, diced)
  • 2 tbsp. unsalted butter (melted)
  • 1 cup peas
  • 7 oz. can tuna (drained, or two cups diced chicken)
  • 1/4 cup dry Italian bread crumbs
  • 8 oz. box sea shell macaroni (cooked 6 minutes, drained (can also substitute bow-tie or rotini))

Instruction

  • In saucepan, melt 2 tbsp. butter over medium heat.
  • Add celery and onion. (If using bell pepper, add now).
  • Cook, stirring, 3 minutes.
  • Stir in soup, milk, pimientos until blended.
  • In 2-qt. greased casserole toss macaroni, tuna and peas.
  • Pour sauce over macaroni mixture.
  • Mix bread crumbs with melted butter.
  • Sprinkle over top of casserole.
  • Bake in 350° oven for 25-30 minutes or until bubbly.