Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      cups          cooked elbow macaroni -- about 7 oz dry
   1      can           reduced-fat cream of mushroom soup
   1      cup           skim milk
  12 1/4  ounces        water-packed tuna
   1      cup           mushroom pieces -- raw
   2      tablespoons   green onion tops
     1/4  teaspoon      celery seed
     1/4  teaspoon      lemon pepper
                        salt -- (optional)

Preparation:

Mix altogether. Pour into two 1 1/2 quart casseroles coated with cooking spray. (One may be lined with heavy duty foil before spraying. Then freeze before baking.) Bake at 350F for 25-30 minutes (Bake FROZEN casserole for 50-60 min or until hot.)