Potatochip Casserole

Potatochip Casserole

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Mj Ahrens


Totally bad for you by today's standards, but great for last minute "mom can eddie sleep over?" nights :)
and easy to variate
p.s. my spelling skills stink...


★★★★★ 1 vote



How to Make Potatochip Casserole


  1. in a 9x13 pan layer potato chips on the bottom
    {personally I like the ridged kind;}
  2. *here's your first variation:
    you can press the tuna into the bottom then put chips on top
    you can just sprinkle the tuna ontop of a layer of chips... I use 2 cans of flaked in water(drained) for a 9x13 pressed into the bottom
  3. on top of the potato chips pour frozen peas {beans, mixed veggies...your call}
  4. layer of chips
  5. cream of mushroom soup ~ just the can, do not add milk
    {again, cream of whatever if you don't like 'shrooms}
  6. take a guess... YES! a layer of chips!
  7. a. you can change the size of the pan depending on the # of people you are serving
    b. I didn't put measurements cuz it really depends on taste, serving size... etc.
    c. PYREX(glass) PANS DO BEST
    d. to lower the sodium you get from the chips you can use salt free soups - just be careful- they sometimes add equally bad things to make up for the lack of flavour due to lack o'salt :p
  8. if your pan can handle it; you can add extra layers of whatever . . .
    *one of the great things about this recipe is that it is harder to screw up then it is not to :)
  9. pop it in the oven - try 350 for about 1/2an hour
    *again depends on size, your oven...
  10. check on it every so- the chips ontop will brown and toast while the rest will get bubbly

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