1 1/2 cups elbow macaroni
1/2 cup milk
1/2 cup Miracle Whip (you can sub sour cream, if you prefer)
1 (10.75 ounce) can condensed cream of celery soup (you can also use cream of mushroom)
1 cup shredded cheddar cheese
1/2 teaspoon dill
Salt and black pepper, to taste
1 cup frozen green peas, thawed
2 (6 ounce) cans tuna, drained
2 tablespoons melted butter
3/4 cup bread or cracker crumbs
1. Bring a large pot of salted water to a boil. Cook macaroni until it's just al dente, about 8 minutes. Drain well.
2. Combine milk, Miracle Whip, soup, cheese, and seasonings in a large bowl. Add cooked pasta, peas, and tuna. Mix well.
3. Transfer to a greased, 9 x 13 x 2 baking dish. Cover and bake at 350 degrees for 25 minutes. Sprinkle topping on casserole, and bake 5-10 minutes more.