From crazy plates

8 Oz Elbow Macaroni (uncooked) 2	1/4 Cup Green Bell Peppers, Diced
-Cups Dry	1 Can Low Fat Cream Of Celery
1 Can 7 1/2 Oz Water Packed Tuna,	-Soup, Undiluted
-Drained	1/2 Cup 1% Milk
1 Cup Celery, Sliced	1 Cup Low Fat Sharp Cheddar
1/3 Cup Green Onion, Chopped	-Cheese, Shredded
1/4 Cup Pimento Or Roasted Red	1/2 Cup Low-Fat Mayonnaise
-Pepper, Diced (optional)	1/4 Tsp Black Pepper

Cook macaroni according to package directions. Drain. Rinse with cold water and drain again. In a large bowl, combine cooked macaroni, tuna , celery, onions, green pepper, and pimento. Mix well.

In a small saucepan, combine soup and milk. Heat over medium heat until smooth. Add cheese and continue to cook until cheese is melted. Remove from heat and stir in mayonnaise and pepper.

Pour sauce over macaroni mixture. Mix well. Pour into a 1 1/2 quart casserole dish that has been sprayed with non-stick spray. Bake at 350, uncovered for 30 minutes. Serve hot.