Ingredients
- 1 can (10 3/4 ounces) condensed cream of celery soup
- 1 c. milk
- 1 can (6 ounces) tuna, drained
- 1 c. uncooked elbow macaroni
- 1 c. frozen peas
- 1/2 c. chopped green onions
- 1 c. (4 ounces) shredded cheddar cheese, divided
Steps
- In a bowl, combine soup and milk until smooth.
- Add the tuna, macaroni, peas, onions and 3/4 c. cheese; mix well.
- Pour into a greased 2 qt. microwave-safe dish.
- Cover and refrigerate overnight.
- Microwave, covered, on high for 15-17 minutes or until bubbly.
- Uncover; sprinkle with remaining cheese and let stand for 5 minutes or until melted.