1 can (10 2/4 oz.) condensed cream of celery soup
1 c. milk
1 can (6 1/2 oz.) water packed tuna, drained and flaked
1 c. frozen peas
1 c. uncooked elbow macaroni
1/2 c. chopped onions, more or less per taste
1 c. coarsely shredded cheddar cheese

Whisk soup and milk in 2-quart microwave-safe bowl until well blended. Stir in tuna, macaroni, peas, onion and 3/4 cup cheese. Cover. Refrigerate at least 12 hours or overnight. Microwave on high 15-17 minutes until bubbly. Sprinkle with 1/4 cup cheese. Let stand, uncovered, 5 minutes until cheese melts. Makes 4 servings.