Prep 10 mins
Cook 30 mins
My "other mother", Elouise Stone, gave me this recipe when I was a starving college student. Now after 30+ years, my kids and grandkids are keeping the tradition alive! Simple, satisfying, and inexpensive. I use either plain or vinegar flavored thin potato chips.
- 2 (6 ounce) cans chunk light tuna, packed in water, and drained
- 1 (10 1/2 ounce) can cream of celery soup
- 6 ounces potato chips, lightly crushed
- paprika (to garnish) (optional)
- Place soup in a small saucepan, stir in 1/2 cup water. Heat over medium-low heat until heated through, stirring occasionally.
- Meanwhile, cover bottom of a 1 1/2 quart casserole dish with chips. Sprinkle with 1 can of drained tuna. Top with another layer of chips. Top this with 1/2 of the heated soup.
- Add another layer of tuna, then the remaining chips. Pour remaining soup over all, and poke a few holes to allow soup to seep inches Sprinkle with paprika.
- Bake, covered, for 20 minutes at 350%. Uncover, bake an additional 10 minutes.
This was good, although a bit salty. I think it would be better using low-sodium soup and no-salt potato chips. Made for 1-2-3 Hit Wonders.
My DH doesn't care for tuna noodle casserole and when I told him he was eating tuna in this dish he was surprised. I would make this again for a week-night supper - it is all the things Kizzikate said - simple, satisfying and inexpensive. I might try it with a 1/2 to 1 cup frozen peas next time. Thank-you for sharing!