Overnight Tuna Casserole

10 3/4 oz. can cream of celery soup
1 cup milk
6 1/2 oz. can water pack Tuna, drained and flaked
1 cup uncooked elbow macaroni
1 cup frozen peas (optional)
1/2 cup chopped onion
1 cup shredded cheddar cheese

Mix soup and milk in a microwave safe casserole until blended. Stir in remaining ingredients except 1/4 cup of the cheese. Cover and refrigerate at least 12 hours or overnight. Cover with lid or plastic wrap. Microwave on High 15 to 17 minutes or until bubbly. Sprinkle with reserved cheese. Let stand uncovered 5 to 7 minutes until cheese melts.

Overnight Tuna Casserole printer friendly version located here. (Just the recipe. Nothing else.)
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