This recipe was sent in by loyal listener – Patti Lee Bock.

Ingredients

1 – 10.5 oz can cream of mushroom soup

1/2 cup milk

1 – 7 oz can tuna, drained and flaked

1 ¾ cup potato chips, crushed plus a few for top

1 cup canned peas

Instructions

Empty soup into a small bowl, add milk and mix. Add tuna and crushed potato chips and peas. Stir well. Put into a greased 1 1/2 quart casserole dish. Sprinkle top with additional crushed potato chips. Bake at 375 for 25 minutes. Serves 4

SHARE
Previous articleNUHS royalty
Next articleLaurel Beilke