Tuna-Cheese-Vegetable Bake

• 1 large can tuna, drained
• 1 c. shredded Cheddar cheese
• 1 can condensed cream of mushroom soup
• 1 can peas, drained
• 1/2 c. diced celery
• 1/2 c. milk
• 3 Tbsp. chopped onion
• 1 can refrigerated buttermilk biscuits
• 1 Tbsp. butter or margarine, melted
• 1/2 c. crushed potato chips

1. Spread tuna in ungreased 9-inch square pan or 1 1/2 to 2-quart shallow casserole.
2. Sprinkle with cheese.
3. In medium saucepan, combine soup, peas, celery, milk and onion; heat to simmering. Separate biscuit dough into 10 biscuits; cut each into fourths. Pour hot soup over tuna and cheese; arrange biscuits over soup. Drizzle with butter (I usually use squeeze margarine); top with potato chips (I usually just take a few handfuls and crush then to cover).
4. Bake at 375u0b0 for 30 to 40 minutes or until golden.

tuna, cheddar cheese, condensed cream, peas, celery, milk, onion, buttermilk, butter, potato chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=731686 (may not work)