Frank's Tuna Casserole

I found this on southernfoodabout.com. There are similar recipes posted, but this is another variation. I thought tuna casserole was always made with pasta, and I found the recipe odd without it so I served it over a bed of rice and loved it. I made this with Sunkist barbecued tuna, and it added a nice flavor. I didn't have any potato chips but substituted bread crumbs. Next time I think I'll add some cheddar cheese. You could also add some broccoli or whatever your heart desires, but this was a nice quick easy lunch. I used cream of mushroom soup instead of cream of celery. I didn't use the crockpot, and I baked it at 350 for 30 minutes instead.

• Ready In: 45 mins
• Serves: 4-6

Ingredients

• 2 (6 ounce) cans tuna, drained and flaked
• 10 3⁄4 ounces  cream of celery soup
• 4  hard-boiled eggs, chopped
• 1  cup  diced celery
• 1⁄2 cup mayonnaise
• 1⁄4 teaspoon pepper
• 1 1⁄2 cups  crushed  potato chips

Directions

1. Grease slow cooker or spray with nonstick cooking spray.
2. Combine all ingredients except 1/4 cup of the crushed potato chips and stir well.
3. Pour into prepared slow cooker.
4. Top with remaining potato chips and cover.
5. Cook on low for 4 to 6 hours.