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

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