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Tuna and Noodle Casserole With Peas

1 (10 oz.) package egg noodles cooked in small amount of salt and water, drained.
2 packages (10 oz. ea.) June peas cooked lightly, drained
1 can (12 oz.) Tuna, drained
1 large jar chopped pimientos, drained
2 (10 1/2 oz.) cans cream of mushroom soup
1 small onion chopped fine
2 cups grated sharp cheese


Reserve small amount of cheese for top of casserole. Combine all other ingredients and pour into oiled casserole dish. Cover and bake at 350 F until hot through and cheese bubbles. May be prepared ahead of time. Freezes well.


Serves 6 to 8





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