1 pkg. frozen peas
1 can cream of mushroom soup
1 2/3 c. minute rice
1 to 2 cans tuna fish
Wine (optional)
Cheddar cheese

Defrost peas. In 1 1/2 quart casserole, put layer of rice, layer of peas, layer of tuna; repeat. Add 1 can water or 1/2 water, 1/2 milk to mushroom soup. Heat to near boiling. Add wine, if desired. Pour over casserole. Top with Cheddar cheese (slices or grated). Bake at 350 degrees for 30 to 40 minutes.