1 (16 ounces) package Barilla elbow macaroni
1 (12 ounces) can Satr Kist water-packed tuna, drained and flaked
2 (10-3/4 ounces) cans Campbell’s condensed cream of mushroom soup
1 (8-1/2 ounces) can Green Giant peas, drained
2 cups (8 ounces) Sargento shredded Swiss cheese, divided
1 cup Borden heavy cream
1/4 teaspoon McCormick black pepper
Preheat oven to 350 degrees F.
Prepare macaroni according to package directions; drain, rinse, and drain again. Place in large bowl and add tuna, mushroom soup, peas, 1-1/2 cups Swiss cheese, cream, and pepper; mix well. Pour into 9- x 13-inch baking dish that has been coated with cooking spray. Sprinkle remaining 1/2 cup Swiss cheese over top.
Bake 20 to 25 minutes, or until heated through.