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Cheesy Tuna Rice Casserole

2 cups cooked rice
1 package (10 oz.) frozen peas
1 can (6 1/2 oz.) Tuna, undrained
1 small can (2/3 cup) evaporated milk
1 can (10 3/4 oz.) cream of celery soup
4 slices American cheese


Spread rice on bottom of shallow 2 quart baking dish. Put peas over. Top with Tuna. Combine milk and soup. Pour over Tuna. Diagonally cut each slice of cheese. Arrange on top. Bake at 375 F for 30 minutes.


Serves 8



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