Seven Seas Casserole

1 can (10 1/2 oz.) cream of celery soup
1 1/3 c. water
1/4 c. finely chopped onion
Dash of pepper
1 1/3 c. minute rice
1 1/2 c. cooked peas
1 can (7 oz.) tuna, drained & flaked
1/2 c. grated Cheddar cheese

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

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