Betty Crocker 1950S Tuna Noodle Casserole - cooking recipe

Ingredients

8 ounces tinkyada noodles
1 (6 ounce) can tuna, drained
1/4 cup diced green pepper
1/4 cup chopped pimiento
1 small onion, chopped
1/2 teaspoon salt
1 (11 ounce) can Campbell's Cream of Mushroom Soup
1 (4 ounce) can b&b broiled mushrooms, with juice
1 cup grated cheese

Preparation

Heat oven to 425\u00b0F.
Combine all ingredients, using only 1/2 the cheese.
Pour into buttered 1-1/2 quart baking dish.
Sprinkle with remaining cheese.
Bake 20 minutes.
NOTE: Can also top with crushed corn flakes for crunch.