Perfect Tuna Casserole

1 can (10 3/4 oz.) cream of mushroom soup
1/4 cup milk
1 can (7 oz.) Tuna, drained & flaked
2 hard-cooked eggs, sliced
1 cup cooked peas
1/2 cup slightly crushed potato chips

In 1-quart casserole, combine soup and milk. Stir in Tuna, eggs, and peas. Bake 25 minutes at 350 F or until hot. Stir and top with potato chips. Bake 5 minutes more.

Makes 4 cups. Can add noodles.

Perfect Tuna Casserole printer friendly version located here. (Just the recipe. Nothing else.)
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