1 (10 3/4 oz.) can cream of celery soup
1 c. milk
1 (6 1/2 oz.) can water packed tuna, drain and flake with a fork
1 c. frozen peas
1/2 c. chopped onion
1 c. coarsely shredded cheese, reserve 1/4 c.
1 c. uncooked elbow macaroni

Whisk soup and milk together in a 2 quart microwave safe bowl until well blended. Stir in remaining ingredients, except 1/4 cup cheese. Cover and refrigerate 12 hours or overnight. Cover with lid or vented plastic wrap and microwave on high 15 to 17 minutes until bubbly. Sprinkle remaining cheese over and let stand, uncovered, 5 to 7 minutes. Makes 4 servings.