16 oz. shell macaroni
2 cans tuna
1 can cream of mushroom soup
1 can cream of celery soup
1 c. milk
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. dry minced onion
10 oz. pkg. frozen peas
1 c. shredded Colby
1/4 c. dry plain bread crumbs

Cook and drain macaroni according to package directions. Rinse frozen peas just enough to separate; drain. Combine the soups, milk, onion, seasonings and mix well. Add tuna, peas and macaroni. Combine. Place in 9 x 13 inch casserole dish. Top with cheese. Sprinkle bread crumbs on top. Bake at 350 degrees for 35-40 minutes, loosely covered. Serves 6-8. Good with fruit or Jello salad.