1 can condensed cream of celery soup
1 1/3 c. water
1/4 tsp. salt
1/4 c. finely chopped onion
Dash of pepper
1 c. minute rice
1 c. cooked peas
1 can (7 oz.) tuna, drained & flaked
1/2 c. grated Cheddar cheese

In saucepan, combine soup, water, salt, pepper and onion. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice from box, peas and tuna. Add remaining soup. Sprinkle with cheese. Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving. Makes 4 servings.