Jackstraw Casserole

[Dee]

7 1/2 ounce can tuna, drained

1 can mushroom soup

1 small can evaporated milk (2/3 cup)

1 large can shoestring potatoes

1 small can tiny English peas,drained

2 tablespoons minced pimiento,drained

Grated cheese, optional

Preheat oven to 350°. Set aside 1 cup of the potatoes for the top. Combine all remaining ingredients thoroughly. Pour into greased 1 1/2 quart casserole. Top with reserved potatoes. Bake until bubbling hot all through, about 30 minutes. If desired, you can use all the potatoes in the casserole and sprinkle the top with some grated cheese. NOTE: You can substitute 2 cups of cooked, chopped chicken for the tuna