Servings: 6 to 8

4 ounces noodles 4 ounces noodles
2 tablespoons butter 2 tablespoons butter
2 tablespoons chopped onion 2 tablespoons chopped onion
¼ cup chopped celery ¼ cup chopped celery
Buttered cracker crumbs Buttered cracker crumbs
1 can cream of mushroom soup 1 can cream of mushroom soup
½ cup milk ½ cup milk
1 5 ounce jar pimiento cheese 1 5 ounce jar pimiento cheese
1 7 ounce can tuna 1 7 ounce can tuna
¼ cup chopped ripe olives ¼ cup chopped ripe olives

Cook noodles in boiling, salted water until tender, then drain. Melt butter in saucepan. Add onion & celery and cook until just tender but not brown. Add soup, milk, cheese & heat until cheese is melted, stirring occasionally. Stir in drained & flaked tuna and olives. Place noodles in 2 quart casserole, add sauce and mix. Sprinkle crumbs over top. Bake at 350°F for 15 to 20 minutes.