1 can cream of celery soup
1 1/3 cups water
1/4 tsp. salt
1/4 tsp. finely chopped onion
Dash pepper
1 1/3 cups Minute Rice
1 1/2 cups cooked peas
1 (7 oz.) can Tuna, flaked & drained
1/2 cup grated cheddar cheese

In saucepan, combine soup, water, salt, pepper and onion. Bring to a boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using Minute Rice (right from box), peas, Tuna and add remaining soup. Sprinkle with grated cheese. Bake, covered at 375 F for 20 to 25 minutes. Cut through mixture with knife after baking 10 minutes.