1 pkg. Creamettes, cooked
1 can cream soup (mushroom or celery)
1 c. milk
1 tbsp. chopped pimiento
1 tbsp. chopped green pepper
1 tbsp. chopped onion
1/4 tsp. black pepper
1/2 lb. processed sharp cheese, grated or cut in cubes
2 cans tuna

Combine soup, milk, pimiento, green pepper, onion and pepper in saucepan. Place over low heat. Add cheese and stir occasionally until cheese is melted. Mix Creamettes and tuna in 1 1/4 quart casserole. Blend in cheese sauce and refrigerate. When ready to serve, place in 325 degrees oven for about 30 minutes or until sauce is bubbly. May also be baked immediately without refrigeration at 325 degrees for about 15 minutes. Serves 6 to 8.