1/2 of a (1 lb.) pkg. Creamette Nuggets or Med. Shells, uncooked
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
1 (3 oz.) pkg. cream cheese, softened
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
1 (10 oz.) pkg. frozen peas and carrots, thawed
1 (6 1/8 oz.) can StarKist chunk light tuna in water, drained and flaked
1 (2.8 oz.) can or 1 1/2 c. Durkee French Fried Onions
1/2 tsp. salt
1/4 tsp. ground black pepper

Prepare Creamette Nuggets according to package directions; drain. Heat soup, milk and cheeses together; stir until cheeses are melted. Combine nuggets, cheese sauce, vegetables, StarKist tuna, 1 cup Durkee French Fried Onions and seasonings.

Pour into a 2-quart baking dish. Bake, covered, in a 350 degree oven for 25 minutes or until heated through. Top with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown. Refrigerate leftovers. Makes 4-6 servings.