1 (10 oz.) cheddar cheese soup
2/3 c. milk
1 (7 oz.) can tuna, drained and flaked
2 c. cooked elbow macaroni (1 1/4 c. uncooked)
1 (8 oz.) can peas, drained
1 tbsp. diced pimento
2 tbsp. bread crumbs

In a 1 1/2-quart casserole, stir soup until smooth. Gradually add in milk. Mix in tuna, noodles, peas, and pimento. Top with bread crumbs.

Bake in 350 degree oven for 30 minutes. Makes 4 servings.