3/4 lb. Kraft Deluxe American cheese, finely cubed
1 can Campbell's cream of mushroom soup
3/4 c. milk
3 c. medium egg noodles, cooked and drained
1 (12 oz.) can tuna (spring water packed), drained and flaked
3 tbsp. butter
2 tbsp. all-purpose flour
1 c. chopped celery
1/4 c. chopped onion
1 jar chopped pimiento
1 (10 oz.) pkg. Birds Eye frozen peas, thawed and drained
1/4 c. grated Kraft Parmesan cheese

Preheat oven to 375°F. Cook noodles; drain and set aside.

In a saucepan, sauté onion and celery until tender. Stir in flour. Stir in condensed soup. Gradually stir in milk. Over medium heat, cook and stir until mixture is thickened. Add the cubed cheese and stir constantly until the cheese is melted. Add the tuna, peas, pimiento and cooked and drained noodles. Place combined mixture in a 2 1/2-quart well-greased casserole. Sprinkle the top with the grated Parmesan cheese.

Bake, uncovered, in a 375°F oven for 25 to 30 minutes or until top is golden brown. Serve with spiced apple rings or jellied cranberry sauce.

Pillsbury traditional dinner rolls are a nice accompaniment to this dish.