You will need:
1 can condensed cream of celery soup
1 cup water
1/3 cup non-fat dry milk powder
1 can (6 1/2 ounces) tuna, drained
1 cup uncooked elbow macaroni
1 cup frozen peas
1/2 cup chopped onion
1 cup shredded cheddar cheese.
1. In a two quart casserole dish, mix together soup, water and milk powder.
2. Put 1/4 cup of the shredded cheese in a plastic baggie and store in the refrigerator until needed.
3. Stir remaining ingredients into mixture in casserole dish. Cover and refrigerate at least 12 hours or overnight.
4. When you are ready to serve, microwave the casserole covered for 13 to 15 minutes, depending on the strength of your microwave oven. Casserole should be bubbly.
5. Sprinkle with the 1/4 cup cheese and let stand for 5 minutes until melted.
Serving suggestion: Serve with fresh salad and rolls.