1 (3 oz.) pkg. cream cheese
1 can cream of mushroom soup
1 can tuna, drained and flaked
1 1/2 tbsp. pimiento
1 tbsp. onion, chopped
1 tbsp. prepared mustard
1/4 c. milk
1/2 lb. (8 oz.) macaroni, cooked and drained
1/2 c. bread crumbs
2 tbsp. butter

Soften cream cheese and blend in soup with beater. Stir in tuna, pimiento, onion, milk, mustard and cooked macaroni. Grease a 2-quart casserole dish and spoon in tuna mixture. Sprinkle top with bread crumbs and dot with butter. Bake at 375°F for 25 minutes.

Serves 4.

Submitted by: Maryann Venier