1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
1/4 lb. Velveeta cheese
2 tbsp. pimientos, chopped
1 sm. can green chilies
1 can tuna in spring water, drained
1 (8 oz.) egg noodles, cooked as directed on pkg.

Mix tuna and soup. Add remaining ingredients. Pour into casserole. Bake at 350 degrees for 25 minutes. May add French fried onions on top and bake 5 minutes longer.