Overnight Tuna Casserole

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1 can (10 3/4 oz) condensed cream of celery soup
1 cup milk
1 can (6 1/2 oz) water-packed tuna, drained and flaked
1 cup elbow macaroni (uncooked)
1 cup frozen green peas
1/2 cup chopped onion
1 cup coarsely shredded cheddar cheese (reserve 1/4 cup)

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

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

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

Or cook covered for 45 minutes to 1 hour in a 325 - 350 degree oven. Uncover for the last 15 minutes.

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