Real Recipes From Real Home Cooks ®

tuna and chips casserole

(2 ratings)
Recipe by
Marcia Paholski
The Viillages, FL

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.

(2 ratings)
yield serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For tuna and chips casserole

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

How To Make tuna and chips casserole

  • 1
    Heat 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.