Tuna and Chips Casserole

Marcia Paholski

By
@mpaholski

When we got married in 1965 this was a regular Friday night dinner. Life sure has changed! Now our cooking club is doing a "bring back the Fifties" event. My first thought was this... straight from Betty Crocker's Dinner for Two.


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Rating:
★★★★★ 1 vote
Comments:
Serves:
two
Prep:
15 Min
Cook:
30 Min
Method:
Bake

Ingredients

1 can(s)
green peas drained reserving juice (8 ounce)
1/2 can(s)
condensed cream of mushroom soup (5.5 ounces)
1 can(s)
tuna - drained and flaked
1 Tbsp
finely chopped onion
3/4 c
crushed potato chips
milk

Step-By-Step

1Heat oven to 350. Measure reserved liquid from peas and add enough milk to measure 1/3 cup. Mix liquid and soup in ungreased 1 qt.casserole. Stir in tuna, peas, onion and 1/2 cup of crushed potato chips. Bake about 20 minutes and sprinkle remaining chips on top. Bake another 10 minutes.

About this Recipe

Course/Dish: Fish, Casseroles
Main Ingredient: Seafood
Regional Style: American
Other Tags: Quick & Easy, Heirloom