Colorful Tuna Casserole

• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1/4 cup (1/2 stick) butter or margarine, divided
• 1 can (10-3/4 oz.) condensed cream of mushroom soup
• 1/4 cup milk
• 1/2 lb. (8 oz.) VELVEETA, cut up
• 1 can (6 oz.) tuna, drained, flaked
• 2 cups (4 oz.) noodles, cooked, drained
• 2 Tbsp. chopped pimento
• 1-1/2 cups fresh bread cubes

1. Preheat oven to 350F.
2. Cook and stir onion and green pepper in 1 Tbsp.
3. of the butter in large saucepan on medium heat until crisp-tender; remove from saucepan.
4. Set aside.
5. Mix soup and milk in same saucepan; cook on low heat until heated through, stirring occasionally.
6. Add VELVEETA; cook until melted.
7. stirring frequenty.
8. Add onion mixture, tuna, noodles and pimiento; mix lightly.
9. Spoon into greased 1-1/2-quart casserole dish.
10. Melt remaining 3 Tbsp.
11. butter; toss with bread cubes.
12. Sprinkle over casserole.
13. Bake 30 minutes or until heated through.

onion, green pepper, butter, condensed cream, milk, velveeta, tuna, noodles, pimento, bread cubes

Taken from www.kraftrecipes.com/recipes/-16757.aspx (may not work)