Old Fashioned Tuna Casserole

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 6-7
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (14 1/2 ounce) bag potato chips, not wavy
  • 3 -4
    stalks celery, cut into 1/4 inch pieces, about 2 cups
  • 2
    (14 1/2 ounce) cans asparagus spears, cut and drained or 2 bunches fresh asparagus, cut cooked and drained
  • 2
    (6 ounce) cans tuna in water, squeeze out as much water as possible, may substitute with 2 cups leftover chicken
  • 1
    (10 1/2 ounce) can cream of chicken soup, fat free is OK
  • 4
    ounces cheddar cheese, grated, anything from colby to sharp cheddar depending on taste
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DIRECTIONS

  • Using a large (9"x13") casserole dish begin by crushing a layer of chips on the bottom not into powder but just broken pieces to make a full layer, I usually use less than half a bag but you want to cover the bottom well.
  • Proceed to layer the remaining ingredients using all in the order listed - celery, asparagus, tuna - then spread the undiluted cream of chicken soup carefully so you don't mix up your layers.
  • Sprinkle with cheese, it's OK to use a little extra if you like or less if you are looking to reduce calories.
  • Top with crushed chips and bake in a 325 oven for 45 minutes or till hot all the way through. If your chips are beginning to brown you may want to cover with foil at the end but not the whole way through or they will get soggy.
  • Enjoy with green or fruit salad or sliced tomatoes!
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