1 can cream of celery soup
1/4 c. milk
1 (7 oz.) can tuna fish
1 (10 oz.) pkg. frozen peas, cooked and drained
1 (4 oz.) can sliced mushrooms
1 (8 oz.) pkg. shredded cheese
1 can Pillsbury oven biscuits

Combine soup with milk. Add tuna, drained and broken into large pieces, peas, mushrooms and 1/2 package of cheese. Pour into 2-quart casserole dish.

Arrange 1 can of biscuits on top of the mixture. Bake at 400°F for 25 minutes or until the rolls are done. Sprinkle the other half of the cheese over the biscuits and bake until the cheese melts.

Submitted by: Beth Janak