2 c. elbow macaroni, uncooked
2 (10 3/4 oz.) cans mushroom soup
1/2 c. milk
1/4 c. onion, diced
1/2 c. sour cream
1 c. cheddar cheese, diced
1 (16 oz.) can peas, drained
1 (4 oz.) can mushrooms, drained
1 (2 oz.) can pimiento, diced & drained
2 (7 oz.) cans tuna, drained & flaked

Cook macaroni and drain. Combine all remaining ingredients. Pour into a 3 quart casserole. Bake at 350 degrees for 30 minutes. Serves 6 to 8.