2 (6 1/8 oz.) cans tuna (drained)
1 (4 oz.) diced pimientos
1 (15.25 oz.) can sweet corn (drained)
1 (17 oz.) can sweet peas (drained)
1 (10 3/4 oz.) cream of chicken soup
1 (8 oz.) pkg. egg noodles
1 whole onion, chopped
1/4 c. butter

Cook egg noodles until done. Mix tuna, pimientos, corn, peas, onion in bowl. Add noodles and cream of chicken soup.

Mix all ingredients well and cover with seasoned salad croutons and put butter on top.

Place in preheated oven at 350 degrees and bake for 30 minutes or until brown.