Overnight Tuna Casserole

purchased from Vega Estate in Longview, Texas
Dated 1952.

1 can cream of celery soup
1 cup milk
1 can water packed tuna, drained and flaked
1 cup uncooked elbow macaroni
3 tablespoons mustard
1 tablespoon sour cream
1 cup fresh peas
1/2 cup chopped yellow onion
1 cup grated Swiss cheese

Whisk soup and milk in sauce pan until blended. Add remaining ingredients
except 1/4 cup cheese. Cover and refrigerate overnight. Bake in 350 oven
for 30 minutes. Sprinkle remaining cheese on top and place back in oven
for 1 2 minutes while cheese melts.

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