1 can cream of mushroom soup
1 can (1 lb.) peas
1 (4 oz.) can pimento, sliced
1 sm. onion, chopped
1 tbsp. Worcestershire sauce
2 cans tuna (6 1/2 oz. cans)
1 c. grated American cheese
1/2 can (3 1/2 oz.) French fried onions

Combine undiluted soup, peas with liquid, pimento, onion and Worcestershire sauce in 1 1/2 quart casserole. Fold in tuna and cheese, arrange fried onions on top. Bake at 375 degrees for 25 minutes. Serves 6.