Tuna Rice Casserole

• 1 can cream of mushroom or celery soup
• 1 1/3 c. water
• 1/4 tsp. salt
• dash of pepper
• 1/4 c. chopped onion (optional)
• 1 3/4 c. Minute rice
• 1 1/2 c. cooked peas (optional)
• 2 cans tuna in water, drained and flaked
• 1 c. grated cheese

1. In a saucepan, combine soup, water, onion, salt and pepper. Bring to a boil and remove from heat.
2. Grease a 1 1/2-quart baking dish.
3. Pour half of the soup mixture in dish.
4. Sprinkle uncooked rice on top of soup mixture.
5. Spoon peas and tuna on as next layers and sprinkle cheese next (save small amount of cheese to sprinkle on top).
6. Pour remaining hot soup mixture on and sprinkle remaining cheese.
7. Bake, covered, in a 375u0b0 oven for 20 to 25 minutes.
8. After the first 10 minutes of baking, make cuts into casserole to mix cheese around better.
9. Continue to bake.
10. Cool slightly and serve. Yields 4 to 6 servings.

cream of mushroom, water, salt, pepper, onion, rice, peas, tuna, grated cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=351973 (may not work)