1 (10 oz.) pkg. egg noodles cooked in small amount of salt and water, drained.
2 pkgs. (10 oz. ea.) June peas cooked lightly, drained
1 can (12 oz.) tuna, drained
1 lg. jar chopped pimientos, drained
2 (10 1/2 oz.) cans cream of mushroom soup
1 sm. onion chopped fine
2 c. grated sharp cheese

Reserve small amount of cheese for top of casserole. Combine all other ingredients and pour into oiled casserole dish. Cover and bake at 350 degrees until hot through and cheese bubbles. May be prepared ahead of time. Freezes well. Serves 6 to 8.