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Overnight Tuna Casserole

1 can (10 3/4 oz.) cream of celery soup
1 cup milk
1 can (6 1/2 oz.) water packed Tuna, drained and flaked with a fork
1 cup uncooled elbow macaroni
1 cup frozen peas
1/2 cup chopped onion
1 cup shredded Cheddar cheese (reserve 1/4 cup)

Whisk soup and milk in a 2 quart bowl until well blended. Stir in remaining ingredients except 1/4 cup cheese. Cover and refrigerate at least 12 hours or overnight.

Cover with a lid or vented plastic wrap. Microwave on high 15 to 17 minutes until bubbly.

Sprinkle with reserved cheese. Let stand uncovered 5-7 minutes until cheese melts.

Makes 4 servings

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