1 can cream of celery soup
1 1/3 c. water
1/4 tsp. salt
1/4 tsp. finely chopped onion
Dash pepper
1 1/3 c. Minute Rice
1 1/2 c. cooked peas
1 (7 oz.) can tuna, flaked & drained
1/2 c. 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 degrees for 20 to 25 minutes. Cut through mixture with knife after baking 10 minutes.