1 1/2 c. elbow macaroni
1 (10 3/4 oz.) can condensed cream of mushroom soup
1 c. milk
1 1/2 c. frozen peas
1 (6 1/2 oz.) can tuna, drained and flaked
1 (3 oz.) can French fried onions
1/2 c. shredded cheddar cheese (2 oz.)
1 (2 oz.) jar diced pimento, drained
1/2 c. shredded cheddar cheese (2 oz.)

Cook macaroni according to package directions, then drain. Cover to keep warm.

Meanwhile, in a 2 quart microwave-safe casserole stir together soup and milk. Then stir in peas, tuna, half of the onions, 1/2 cup cheese, and pimento. Cover. Cook on 100% power (high) about 9 minutes or until the mixture is heated through, stirring once.

Stir in warm macaroni. Then arrange remaining French fried onions around the edge of the casserole. Sprinkle with 1/2 cup cheese. Cook, uncovered, on high for 1 to 1 1/2 minutes or until cheese is melted. Makes 4-6 servings.