1 can cream celery soup
1 1/2 c. water
1 tbsp. lemon juice
1/4 c. minced onion
1/4 tsp. salt
Dash of pepper
1 1/3 c. Minute Rice
1 (10 oz.) pkg. frozen peas
1 1/2 c. diced ham, cooked
1/2 c. grated cheddar cheese
Paprika

Combine soup, water, lemon juice, onion, salt and pepper. Bring to a hard boil stirring occasionally. When blended, pour half into greased 1 1/2 quart casserole. Then in layers spread rice, peas and ham. Pour rest of the soup over this. Sprinkle with cheese and paprika.

Cover and bake at 375 degrees for 10 minutes. Cut through mixture with knife to distribute the sauce. Cover and bake 5 to 10 minutes longer.