1 c. Cream of Celery soup
1/2 c. grated Cheddar cheese
1 1/3 c. Minute Rice
1 1/3 c. water
1/4 c. chopped onion
1 1/2 c. cooked peas
1/4 tsp. salt
1 can tuna, drained
Dash of pepper.

In saucepan combine soup, water, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of soup into greased 1 1/2 quart casserole. Make 3 layers in casserole, using rice, peas and tuna. Add remaining soup. Sprinkle with grated cheese. Bake covered at 375 degrees for 20 to 25 minutes, cutting through mixture with knife after baking 10 minutes.