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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is a casserole that my mom would make when we were kids. I absolutely loved it! Ingredients:
2 (6 ounce) canned tuna, drained |
2 (10 3/4 ounce) cans cream of mushroom soup |
1 (10 3/4 ounce) can milk |
1 (15 ounce) can peas |
1 (15 ounce) bag ruffled style potato chips |
Directions:
1. Preheat oven to 350 degrees.
2. Grease a 9x13 casserole dish (preferably glass). You can use a round casserole too, it doesn't really matter.
3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can that you just emptied out.
4. Gently stir in the peas.
5. Crumble two handfuls of potato chips into the mix and stir gently.
6. Crumble another handful of potato chips over the top.
7. Bake 20 minutes, or until slightly golden brown and bubbling hot.
8. Let stand 5 minutes.
9. Enjoy!
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