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Categories: Fish and shellfish, Main courses, Quick and easy

Tuna 'n' Chips Casserole

Dear SOS: Back in the 1940s I used to make a tuna casserole with potato chips, mushroom soup and peas. I've lost the recipe and can't remember the amounts. Can you help? Dolores Di Pol Ridgecrest Dear Dolores: This old ... Read more

Total time: 40 minutes | Serves 6
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 3/4 cup milk
  • 1/2 cup mayonnaise
  • 2 (7-ounce) cans solid white tuna, packed in water, drained
  • 1 (10-ounce) package frozen peas, thawed
  • 6 stalks celery, thinly sliced (about 2 cups)
  • 2 hard-boiled eggs, halved lengthwise and sliced
  • 1/2 cup sliced ripe olives, drained
  • Butter, for greasing
  • 1/2 cup crushed potato chips
  • 2 tablespoons butter, melted
  • 1/3 cup shredded Cheddar cheese or grated Parmesan cheese
  • 2 tablespoons chopped parsley

Step 1Mix soup, milk and mayonnaise in bowl. Break tuna into pieces and fold into soup mixture along with thawed peas, celery, eggs and olives. Pour into greased 2-quart casserole. Top with potato chips and drizzle with butter. Sprinkle with cheese and bake at 375 degrees until top is browned and bubbly, 20 to 25 minutes. Sprinkle with parsley before serving.

Each of 6 servings:
418 calories; 892 mg sodium; 107 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 29 grams protein; 2 grams fiber.
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