8 ounces rotelle pasta [or elbow macaroni], cooked and drained
1 can (5 oz.) tuna, drained and flaked
1 cup frozen green peas, thawed
1 cup shredded cheddar cheese (about 4 oz.)
1 can (14.5 oz.) chopped tomatoes, drained (optional)
Preheat oven to 375°.
Blend Hellmann's® or Best Foods® Real Mayonnaise, milk and garlic powder in large bowl. Stir in pasta, tuna, peas and 1/2 cup cheese. Spoon into 11 x 7-inch baking dish; top with remaining 1/2 cup cheese and tomatoes.
Cover with aluminum foil and bake 30 minutes or until heated through and cheese is melted.