Tuna Tetrazzini

1/2 pound spaghetti
1/4 cup butter
1 cup heavy cream
1/2 pound American process cheese, grated
1/4 cup chopped pimento
1 cup chopped ripe or green olives
1/4 cup chopped onion
1/4 cup chopped green bell pepper
3/4 cup chopped celery

NOTE: Omit chopped pimento if using stuffed green olives. You can also substitute evaporated milk for the heavy cream.

Cook spaghetti until tender in boiling, salted water; drain well. Melt butter in skillet. Add onion, pepper and celery. Cook until tender. Add cream, olives and cheese. Cook over low heat until cheese melts. Stir in tuna. Pour over spaghetti. Mix well. Pour into a 1 1/2-quart casserole and sprinkle top with more grated cheese. Bake at 350 degrees F for 25 minutes.