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Vintage Recipe Box 034
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Tuna Casserole Recipe
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Tuna Casserole (VRP 034)
- 10 1/2 ounce can condensed cream of celery, chicken, or mushroom soup
- 1/3 to 1/2 cup milk
- 7 ounce can tuna, drained and flaked
- 1 cup cooked peas
- 2 hard cooked eggs, sliced
- 1 cup slightly crumbled potato chips
- Blend the can of soup and milk in 1 quart casserole dish
- Stir in the flaked tuna, eggs, and peas
- Top with potato chips
- Bake at 350 degrees for 30 minutes