Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           elbow macaroni
                        water & oil for macaroni
   1      cup           thinly chopped celery
     1/4  cup           thinly chopped onion
   2      tablespoons   butter
   1      can           cheddar cheese soup -- (11 ounce)
     3/4  cup           milk
   1      can           tuna -- (9 1/4 ounce)
                        drained & broken into chunks
   1                    red bell pepper -- halved, sliced &
                        diced
   2      tablespoons   shredded parmesan cheese
                        parsley sprigs

Preparation:

Preheat oven to 425 degrees. Cook macaroni according to package. Directions. While macaroni is cooking, in a saucepan, cook celery and onion in butter until tender. Stir in soup, milk, tuna, and red bell pepper. Simmer. Transfer tuna, soup and celery mix to 2-quart casserole. Drain cooked macaroni. Rinse and add to casserole. Stir all ingredients until well mixed. Top with parmesan cheese. Cook, uncovered, until mixture is heated. Serve warm and parsley garnish. Approximately 20 minutes.