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

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 soup mixture into a greased 1 1/2 quart casserole. Then, in separate layers: add rice, peas, flaked tuna, water chestnuts (drained). Add remaining soup mixture. Sprinkle with cheese and paprika. Cover and bake at 375 degrees for 10 minutes. Stir, then cover and continue baking for 10-15 minutes longer. Makes 4 servings.