Tuna Rice Casserole
2 (10.75 ounce) cans cream of mushroom soup
1 1/2 cups milk
1/2 cup water
1 tablespoon butter
1/2 teaspoon pepper
2 (6.5 ounce) cans tuna, drained, flaked
1 (10 ounce) package frozen green peas
1 1/2 cups uncooked long-grain converted rice
1 can French-fried onions
Preheat oven to 350. In 2 1/2 quart casserole dish, combine soup, milk, water, butter and pepper, mix well. Stir in 
tuna, peas and rice. Cover. Bake for 1 hour and 15 minutes. Uncover. Top with onions. Bake for 5 to 7 minutes, or until onions are golden and casserole is bubbly.