Tuna And Rice Casserole

• 2 c. cooked rice (long grain)
• 2 cans albacore tuna (15 oz.)
• 1 heaping c. diced celery
• 1 medium onion, chopped fine
• 1 1/2 Tbsp. lemon juice or juice of 1/2 lemon
• 1 (3 or 4 oz.) can mushrooms, drained
• 1 (5 oz.) can water chestnuts, sliced
• 4 hard-boiled eggs
• 2 tsp. curry powder
• 1/4 tsp. pepper
• 2 cans cream of mushroom soup
• 3/4 c. mayonnaise
• 1 pkg. waffle potato chips

1. Combine rice, albacore, celery, onion, lemon juice, diced eggs, sliced mushrooms and sliced chestnuts.
2. Mix curry powder, pepper, mushroom soup and mayonnaise.
3. Add to rice and tuna mix. Pour into greased 9 x 13-inch pan.
4. Add crumbled potato chips on top.
5. Bake at 350u0b0 for about 40 minutes or until it bubbles.
6. If made ahead, add potato chips last and bake an additional 15 minutes.

rice, tuna, celery, onion, lemon juice, mushrooms, water chestnuts, eggs, curry powder, pepper, cream of mushroom soup, mayonnaise, chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=447949 (may not work)