1 can condensed cream of celery soup
1 1/3 c. water
1 tsp. salt
1/4 c. onion, finely chopped
Black pepper to taste
1 1/3 c. Minute Rice
1 1/2 c. peas, cooked
8 oz. fresh tuna, cooked and drained
1/2 c. cheddar cheese, grated

In saucepan combine soup, water, salt, onions and pepper, bring to boil, stir. Pour 1/2 of mixture into greased 1 1/2 quart casserole. Make three layers in casserole using Minute Rice (directly from box), peas and tuna. Add remaining soup and sprinkle top with cheese. Bake, uncovered, at 375 degrees for 20 to 30 minutes. Cut through with a knife after baking 10 minutes. Garnish with strips of pimento before serving.