We ate this a lot growing up. At one time most everything called for was cheap. Feed a family of six one income dirt cheap. Mom added cheese and often times green chile (canned mild). May push the button on the Pellet and cook outside
TUNA FISH POTATO CHIP CASSEROLE
1 can cream of mushroom soup
1 (15 oz.) can English peas, drained
1 (8 oz.) bag thin potato chips
1 (9 1/4 oz.) can tuna
Crush 2/3 bag of potato chips, reserving remaining chips, uncrushed. In a deep three quart casserole make several layers of crushed chips, tuna and peas. Put uncrushed chips on top and spread mushroom soup over the top. Bake, covered with aluminum foil for about 30 to 45 minutes at 350 degrees. Serves 4 to 6.
TUNA FISH POTATO CHIP CASSEROLE
1 can cream of mushroom soup
1 (15 oz.) can English peas, drained
1 (8 oz.) bag thin potato chips
1 (9 1/4 oz.) can tuna
Crush 2/3 bag of potato chips, reserving remaining chips, uncrushed. In a deep three quart casserole make several layers of crushed chips, tuna and peas. Put uncrushed chips on top and spread mushroom soup over the top. Bake, covered with aluminum foil for about 30 to 45 minutes at 350 degrees. Serves 4 to 6.