1 can cream of celery soup (or 1 can of reduced fat cream of mushroom soup)
1 1/2 c. water
1/4 tsp. salt
1/4 c. finely chopped onion
Dash of pepper
1 1/3 c. Minute rice
1 1/2 c. cooked peas
1 sm. can tuna, drained and flaked
1/2 c. grated cheese

In saucepan, combine soup, water, salt, onion and pepper. Bring to a boil, stirring constantly. Add rice, peas and tuna to mixture. Bring to a boil and pour into 1 1/2 quart casserole dish. Sprinkle with grated cheese. Bake covered at 375 degrees for 20 to 25 minutes.