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From Crazy Plates, by Janet and Greta Podleski. Read Terry Ward's review of this book.

Revamped tuna noodle casserole that’s so easy to make, it’ll tickle your fancy. And if you have finicky kids, it’s guaranteed to tickle their taste buds, too.

8 oz. elbow macaroni, uncooked (about 2 cups dry)
1 can (6 oz.) water-packed tuna, drained
1 cup sliced celery
1/3 cup chopped green onion
1/4 cup diced green bell pepper
1/4 cup diced pimento
1 can (10 3/4 oz.) reduced-fat cream of celery soup, undiluted
1/2 cup 1% milk
1 cup shredded, reduced-fat sharp cheddar cheese (4 oz.)
1/2 cup low-fat mayonnaise
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 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 that has been sprayed with non-stick spray. Bake at 350F, uncovered, for 30 minutes. Serve hot.

Makes 6 servings - 280 calories, 5.4 g. fat, 2.4 g. saturated fat, 18.2 g. protein, 40.6 g. carbohydrate, 1.3 g. fiber, 23.5 mg. Cholesterol, 637.4 mg sodium % calories from fat: 17