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