The Perfect Tuna Casserole
- 1 can cream of mushroom soup
- 1/3 cup (80 ml) milk
- 6-1/2 oz (182 grm). tuna, drained and flaked *
- 2 eggs, hard boiled and sliced
- 1 cup (225 ml) peas, cooked
- 1 cup (225 ml) potato chips, slightly crumbled
- Preheat oven to 350 degrees (175 C.).
- Blend soup and milk in 1-quart casserole.
- Stir in tuna, eggs, and peas.
- Bake 20 minutes.
- Top with chips; bake 10 minutes longer.
- * As this is an old recipe, it calls for tuna packed in oil.