Fish N' Chips Casserole

Fish N’ Chips Casserole

1 (6 oz.) canned tuna, drained

2 (10 ¾ oz.) cans cream of mushroom soup

1 (10 ¾ oz.) can milk

1 (15 oz.) can peas

1 (15 oz.) bag ruffled style potato chips

1. Preheat the oven to 350°.

2. Grease a 9 x 13 casserole dish (preferably glass). You can use a round casserole too; it doesn’t matter.

3. Mix together in pan the tuna, soup, and milk. The milk is measured by filling up the soup can you just emptied out.

4. Gently stir in the peas.

5. Crumble two handfuls of potato chips over the top.

6. Bake 20 minutes or until slightly golden brown and bubbling hot.

7. Let stand 5 minutes.

8. Enjoy!