1/2 lb. cheddar cheese, cubed
1 (4 oz.) jar pimientos
8 oz. fine noodles, cooked
3 hard boiled eggs, chopped
2 (7 oz.) cans tuna in water
1 1/2 c. sliced mushrooms
1 tbsp. butter
Salt & pepper to taste

WHITE SAUCE:

4 tbsp. butter
3 tbsp. flour
2 c. milk
2 tsp. instant chicken bouillon
2 tsp. lemon juice
Salt & pepper to taste

Prepare first 4 ingredients and set aside. Flake tuna into bite size pieces, reserving juice. Saute mushrooms in butter for 5 minutes; add pimientos and saute another 2 minutes. Set aside while making white sauce.

Melt butter in saucepan. Add flour and stir 3 to 4 minutes. Add milk, use whisk to blend until thickened. Add bouillon and lemon juice. Taste for salt and pepper. Remove from heat. Fold in other ingredients including tuna water. Pour in buttered casserole. Heat in 350 degree oven for 30 minutes or hot and bubbly.