1 (16 oz.) pkg. smoked sausage
1 (10 3/4 oz.) can cream of celery soup
1 1/2 c. milk
4 c. cooked penne pasta (8 oz., uncooked)
1 c. shredded Mozzarella cheese
1 1/2 c. Cheddar French fried onions
1 c. English peas

Cut sausage into 1/4-inch slices and brown in skillet. Drain. Combine soup and milk in 3-quart casserole. Stir in pasta, sausage, 1/2 cup cheese, 1/2 cup French fried onions and peas.

Bake, covered, 20 minutes or until hot. Top with remaining cheese and onions.

Bake 3 minutes, uncovered, until golden.