1 1/3 c. water
1 can condensed cream of mushroom or celery soup
1/4 c. finely chopped onion
1 tsp. lemon juice, optional
Paprika
1/4 tsp. salt
Dash of pepper
1 1/3 c. Minute rice
1 (10 oz.) pkg. sweet green frozen peas (partially thawed)
1 (7 oz.) can tuna fish, drained & flaked
1/2 c. grated Cheddar cheese

Combine water, soup, onion, lemon juice, salt and pepper in a saucepan. Bring to a boil, stirring occasionally, over medium heat. Pour about half of the soup mixture into a greased 1 1/2 quart casserole. Then, in separate layers, add rice, peas and tuna fish. Add remaining soup mixture. Sprinkle with the cheese and paprika. Cover and bake at 375 degrees for 10 minutes. Stir; then cover and continue baking 10-15 minutes longer. Makes approximately 5 1/2 cups.