1/2 of 1 lb. pkg. med. shells, uncooked
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 (10 oz.) pkg. frozen peas & carrots, thawed
1 (6 1/8 oz.) can chunk light tuna in water, drained & flaked
1 (2.8 oz.) can or 1 1/2 c. Durkee French Fried Onions
1/2 tsp. salt
1/4 tsp. black pepper

Prepare shells according to package directions; drain. Heat soup, milk and cheeses together; stir until cheeses are melted. Combine shells, cheese sauce, vegetables, tuna, 1 cup French fried onions and seasonings. Pour into a 2 quart baking dish. Bake, covered in a 350 degree oven for 25 minutes or until heated through. Top with remaining onions; bake, uncovered 5 minutes or until onions are golden brown. Refrigerate leftovers. Makes 4 to 6 servings.