1/2 lb. medium shell macaroni
1 (10 3/4 oz.) can cream of mushroom soup
1 c. milk
3 oz. cream cheese
4 oz. shredded Cheddar
4 oz. shredded Monterey Jack cheese
10 oz. frozen peas and carrots, thawed
1 can tuna
1 can Durkee onions
1/2 tsp. salt
1/4 tsp. pepper

Prepare shells and drain. Heat soup, milk and cheeses together; stir until cheeses are melted. Combine shells, cheese sauce, vegetables, tuna, 1 cup Durkee onions and seasonings. Pour into 2 quart baking dish. Bake covered, in 350 degree oven for 25 minutes or until heated through. Top with remaining onions, bake uncovered 5 minutes. Makes 4-6 servings.