The Perfect Tuna Casserole

• 1 can cream of mushroom soup
• 1/3 cup (80 ml) milk
• 6-1/2 oz (182 grm). tuna, drained and flaked *
• 2 eggs, hard boiled and sliced
• 1 cup (225 ml) peas, cooked
• 1 cup (225 ml) potato chips, slightly crumbled

1. Preheat oven to 350 degrees (175 C.).
2. Blend soup and milk in 1-quart casserole.
3. Stir in tuna, eggs, and peas.
4. Bake 20 minutes.
5. Top with chips; bake 10 minutes longer.

cream of mushroom soup, milk, tuna, eggs, peas, potato chips

Taken from online-cookbook.com/goto/cook/rpage/001649 (may not work)