1 can condensed cream of mushroom or celery soup
1 1/4 c. water or milk
1/4 tsp. salt, optional
1 1/3 c. minute rice, right from box
1 can tuna, shrimp or whatever seafood desired
1 box frozen peas, thawed
Cheese slices

1/2 pound cooked seafood can be used.

Mix soup, water and salt in saucepan. Bring to boil over medium heat, stir occasionally. Pour 1/2 into a greased 1 1/2 quart casserole. Then in layers add rice, seafood and peas. Add remaining soup, top with cheese, sprinkle with paprika. Cover and bake in 375 degree oven for 20 minutes. Serves 4. For extra flavor add 1/4 cup finely chopped onion and or 1 teaspoon lemon juice to soup mixture. I prefer to use milk.