The Perfect Tuna Casserole
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| ⅓ | cup |
milk
|
|
| 6 ½ | ounces |
tuna, canned
drained and flaked |
|
| 2 | large |
eggs
hard boiled and sliced |
|
| 1 | cup |
green peas
cooked |
|
| 1 | cup |
potato chips
slightly crumbled |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cream of mushroom soup
|
|
| 79 | ml |
milk
|
|
| 187.9 | ml/g |
tuna, canned
drained and flaked |
|
| 2 | large |
eggs
hard boiled and sliced |
|
| 237 | ml |
green peas
cooked |
|
| 237 | ml |
potato chips
slightly crumbled |
*
|
Directions
Preheat oven to 350℉ (180℃).
Blend soup and milk in 1-quart casserole.
Stir in tuna, eggs, and peas.
Bake 20 minutes.
Top with chips; bake 10 minutes longer.
