Thursday, July 16, 2015

Easy Tuna Casserole

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.

No comments:

Post a Comment