1 can (10 3/4 oz.) cream of celery soup
1 c. milk
1 can (6 1/2 oz.) water packed tuna, drained and flaked with a fork
1 c. uncooled elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. shredded Cheddar cheese (reserve 1/4 c.)

Whisk soup and milk in a 2 quart bowl until well blended. Stir in remaining ingredients except 1/4 cup cheese. Cover and refrigerate at least 12 hours or overnight.

Cover with a lid or vented plastic wrap. Microwave on high 15 to 17 minutes until bubbly.

Sprinkle with reserved cheese. Let stand uncovered 5 to 7 minutes until cheese melts. Makes 4 servings.