1 can cream of mushroom soup
1/2 c. milk
2/3 c. grated cheese
1 1/3 c. Minute rice
Dash of black pepper
1 lb. can tomatoes
1 c. water
1/2 onion, diced
2 (6 1/2 oz.) cans tuna
1/2 c. crushed potato chips or onion rings

Heat soup, milk and cheese until cheese is melted. Combine rice and pepper in a buttered 2-quart casserole dish. Drain tomatoes, reserving 1/2 cup of the juice. Stir juice and water into rice. Slice tomatoes. Arrange on top of the rice. Sprinkle on the onion and tuna. Pour on sauce and sprinkle with the potato chips or onion rings. Bake at 375 degrees for 20-25 minutes or until done. Yield: 6-8 servings.