1 can cream of mushroom soup
1 1/3 c. water
1/3 c. chopped onion
1 tsp. lemon juice
Dash of pepper
1 1/3 c. instant rice, uncooked
1 (10 oz.) pkg. frozen peas, thawed
1 can tuna fish, drained
1/2 c. grated American cheese

Combine water, soup, onion, lemon juice and pepper in saucepan. Bring to a boil, stirring occasionally. Pour 1/2 of soup mixture into butter-greased (or Pam prepared) 1 1/2 quart casserole. Layer rice, peas and tuna. Add remaining soup. Sprinkle with cheese. Cover and bake 20 minutes at 375 degrees F. Cut through mixture with knife after 10 minutes of baking.