1/2 of a 1 lb. pkg. Creamette Nuggets or Medium Shells, uncooked
1 can (10 3/4 oz.) cream of mushroom soup
1 c. milk
1 pkg. (3 oz.) cream cheese, softened
1 c. (4 oz.) shredded Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 pkg. (10 oz.) frozen peas and carrots, thawed
1 can (6 1/8 oz.) StarKist Chunk Light Tuna in Water, drained and flaked
1 can (2.8 oz.) or 1 1/2 c. Durkee French Fried Onions
1/2 tsp. salt
1/4 tsp. ground black pepper

Prepare Creamette Nuggets according to package directions; drain. Heat soup, milk and cheeses together; stir until cheeses are melted. Combine nuggets, cheese sauce, vegetables, StarKist Tuna, 1 cup Durkee French Fried Onions and seasonings.

Pour into a 2 quart baking dish. Bake, covered, in a 350 degree F. 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.