1 can (10-1/2 oz.) condensed cream-of-mushroom soup, undiluted
1/2 cup milk
1 can (7 oz.) tuna, drained
1 can (8 oz.) peas, drained
2 tbsp. pimiento-stuffed olives, sliced
2 cups corn chips, crushed
Heat oven to 375ºF (190ºC).
Combine soup with milk in a 1-1/2 qt. casserole.
Mix until smooth. Add tuna, peas and olives; mix well.
Top with corn chips. Bake, uncovered, 25 minutes.
Makes 4 - 6 servings.
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