1 (16 oz.) pkg shell macaroni
2 (5 oz. ea.) cans tuna
1 (8 oz.) brick extra sharp cheddar cheese, cut into 1/2-inch squares
1 (10 oz.) can cream of mushroom soup
1 can milk (use empty soup can)
1 small onion, lightly sautéed
1 (4 oz.) jar diced pimentos
1/2 cup bread crumbs, for sprinkling

Preheat oven to 350°F. Cook shells to al denté.

Mix the next 6 ingredients in a large oven safe casserole dish then stir in drained shells. Finally sprinkle top with bread crumbs.

Bake at 350°F for about 20 minutes or until heated through.

Submitted by: Sam Peel