It serves six and is ready in less than half an hour.

• 1 can condensed cream of mushroom soup
• 1 1/2 cups milk
• 1 cup frozen peas
• 1 1/2 cups instant white rice, uncooked
• 2 cans (6 1/8 oz. each) tuna, drained, flaked
• 1 cup shredded cheddar cheese

Bring soup, milk and peas to boil in medium saucepan. Stir in rice and tuna. Spoon into 2-quart casserole. Sprinkle with cheese. Bake at 375° for 20 minutes or until thoroughly heated.