On Line Cookbook
Tuna Salad Bake
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
Source:
Better Homes & Gardens So Good Meals 1963

Serves/Makes:4 or more

Ingredients
  • 1 can condensed cream of chicken soup
  • 1 cup (225 ml) diced celery
  • 1/4 cup (60 ml) finely chopped onion
  • 1/2 cup (125 ml) salad dressing or mayonaise
  • 1 dash pepper
  • 3 hard cooked eggs, sliced
  • 1 6-1/2 oz (182 grm)., 7 oz (196 grm). or 9-1/4 oz (259 grm). can of tuna - well drained
  • 2 cups (475 ml) broken potato chips
Preparation
  • Combine first 5 ingredients; fold in egg slices and tuna.
  • Pile into 10 x 6 x 1 1/2 inch baking dish.
  • Cover; refrigerate overnight.
  • To Serve:
  • Uncover; top with potato chips.
  • Bake at 400 degrees (200 C.) for 30 minutes.
Comments

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.