Tuna Casserole

• 1 cup frozen peas
• 2 stalks celery, chopped
• 1 can (10 oz) cream of mushroom soup
• 1/2 can milk
• 1 can tuna, drained
• 4 cups cooked elbow macaroni (about 2 cups dry)
• 2 cups grated Kraft Medium Cheddar Cheese, divided

Directions:

1. STIR together peas and celery with soup and milk in a large microwaveable dish. Microwave on HIGH for 10 minutes or until vegetables are tender.
2. ADD tuna, cooked macaroni and 1 cup cheddar cheese.
3. SPRINKLE with remaining cheese and microwave on HIGH for 10 min or until hot and bubbly.