1 large can tuna
1 bag wide noodles, cooked
1 can cream of mushroom soup
1 can cream of celery soup
1/2 c. milk
1/3 c. chopped onion
1/2 c. chopped celery
1/3 c. chopped water chestnuts
1 small pkg. frozen peas, thawed
1 c. cheese, divided in half

Mix all but 1/2 cup cheese together; spread into a greased 9 x 13-inch pan. Sprinkle with remaining cheese on top.

Bake at 325°F for 45 minutes or until bubbly.