2 (14 3/4 oz.) cans macaroni and cheese
1 (6 1/2 oz.) can tuna, drained and flaked
1/2 c. loose-pack frozen peas
2 tbsp. grated Parmesan cheese
1 sm. tomato, sliced
Parsley leaves (optional)

In 1-quart roasting-baking pan combine macaroni and cheese, tuna, peas, and Parmesan cheese. For make-ahead, seal and chill in refrigerator for 3 to 24 hours.

To bake: Remove seal. Bake, uncovered, in a 350 degree oven for 45 minutes or until heated through. (Or, bake immediately, uncovered,, in a 350 degree oven for 40 minutes or until heated through). Arrange tomato slices on top. Bake for 3 minutes more or until tomato is heated through. Garnish with parsley leaves, if desired. Makes 4 to 6 servings.