8 oz. elbow macaroni
1/4 c. butter
1/4 c. pimento; optional
1 can cream of chicken soup
1 can cream of celery soup
1/4 c. milk
1/2 tsp. salt
3 c. cooked meat
1/2 c. chopped onion
1 can Le Seur peas
Shredded cheddar cheese

Cook macaroni as directed. Drain and set aside. Saute onions in butter for 2 minutes. Stir in soups, milk, salt, and peas. Add meat, pimentos, and macaroni. Mix gently and pour in casserole dish. Top with shredded cheese. Cover and bake at 350 degrees for 20-25 minutes.