Tuna and Chips Casserole

Marcia Paholski


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.


★★★★★ 1 vote

15 Min
30 Min


Add to Grocery List

  • 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
  • ·

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.

Printable Recipe Card

About Tuna and Chips Casserole

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

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