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Fresh Tuna Casserole

1 can condensed cream of celery soup
1 1/3 cups water
1 tsp. salt
1/4 cup onion, finely chopped
Black pepper to taste
1 1/3 cups Minute Rice
1 1/2 cups peas, cooked
8 oz. fresh Tuna, cooked and drained
1/2 cup cheddar cheese, grated

In saucepan combine soup, water, salt, onions and pepper, bring to boil, stir. Pour 1/2 of mixture into greased 1 1/2 quart casserole. Make three layers in casserole using Minute Rice (directly from box), peas and Tuna. Add remaining soup and sprinkle top with cheese. Bake, uncovered, at 375 F for 20 to 30 minutes. Cut through with a knife after baking 10 minutes. Garnish with strips of pimento before serving.

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