|1 can (10 3/4 oz.) condensed cream of mushroom soup||2 cups Minute White Rice, uncooked|
|2 cups milk||2 cans (6 oz. each) tuna, drained and flaked|
|1 cup frozen peas||1 cup cheddar cheese, shredded|
Preheat oven to 375°F. Mix soup, milk and peas in medium saucepan. Bring to boil on medium-high heat, stirring occasionally.
Add rice and tuna; mix lightly. Spoon into 2-quart casserole dish; sprinkle with cheese.
Bake 20 minutes or until heated through.
Substitute 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry, for the peas.
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