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1 1/2 c. elbow macaroni
1 (10 3/4 oz.) can cream of
mushroom soup
1 c. milk
1 1/2 c. frozen peas
1 (6 1/2 oz.) tuna, drained
and flaked
1 (3 oz.) can French fried
1/2 c. (2 oz.) shredded
Cheddar cheese
1 (2 oz.) jar diced pimiento,
1/2 c. (2 oz.) shredded
Cheddar cheese

Cook macaroni as directed on package. Drain. Cover to
keep warm. In 2-quart casserole stir soup and milk. Then
peas, tuna, 1/2 of the onions, 1/2 cup cheese and pimento.
Cover. Cook on High 9 minutes or until heated through, stir-
ring once. Stir in warm macaroni. Place remaining onions
around edge of casserole. Sprinkle with 1/2 cup cheese.
Uncovered, cook on High 1 to 1 1/2 minutes or until cheese is
melted. Makes 4 to 6 servings. Takes about 25 minutes to

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