1/2 c. milk
1 c. water
1 can (10 3/4 oz.) condensed cream of mushroom soup
1 can (7 oz.) tuna, drained & flaked
1/2 c. grated Cheddar cheese
1/2 tsp. dry mustard
3/4 tsp. salt
1 1/2 c. minute rice
1 pkg. (10 oz.) Birds Eye sweet green peas, thawed
1/4 c. dry bread crumbs or crushed potato chips
2 tbsp. butter, melted

Blend milk and water into soup in a greased 1 1/2 quart casserole. Stir in tuna, cheese, dry mustard, salt, rice and peas. Combine bread crumbs and butter. Sprinkle over vegetable mixture. Bake at 400 degrees for 25 minutes. Makes 5 cups or 5 servings.