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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this on . 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. 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.
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