Cook Time: 25 minutes

Ingredients:
1 can cream of mushroom soup (10.5 ounces), undiluted
1 can (about 15 ounces) peas, drained, or 1 1/2 cup cooked and drained frozen peas
1 jar (4 ounces) sliced pimiento
1/4 cup finely chopped onion
2 teaspoons Worcestershire sauce
2 cans (7 ounces each) tuna, drained and flaked
1 cup grated American cheese or mild Cheddar cheese

Preparation:
Combine soup, peas, pimiento, onion, and Worcestershire sauce; gently fold in tuna and shredded cheese. Transfer tuna casserole mixture to a buttered 1 1/2-quart casserole.  Bake, uncovered, at 375° for 25 minutes.

Serves 6.