1 can cream of mushroom soup
1 can cheddar cheese soup
1/2 c. milk
2 c. grated cheddar cheese
1 (4 oz.) jar mushrooms, drained
1 green pepper, chopped
2 tbsp. butter
1 sm. jar pimento, chopped
2 c. cubed ham
1 (8 oz.) pkg. medium noodles, cooked and drained
1 (8 oz.) pkg. frozen peas
1 tsp. salt
1/2 tsp. pepper

Blend soups and milk. Heat to boiling, stirring constantly. Add cheese and stir until melted. Remove from heat. Saute mushrooms and green pepper in butter. Combine all ingredients. Pour cheese sauce over all and combine. Turn into three quart buttered casserole.

Bake at 350 degrees for 40 minutes. Makes 10 servings. Nice for brunch.