Depending upon your age, you might remember this casserole. I created a low-fat
version from the original recipe which first appeared in the Betty Crocker
Cookbook in the '50s. My mom made this for us all the time when we were kids!
Lynn's Lowfat Tuna Casserole
Based on the original recipe from The Betty Crocker Cookbook circa 1950

Nonstick vegetable oil spray
1 10 3/4 ounce can fat-free condensed cream of mushroom soup
1 soup can of low-fat (1% or 2%) milk (use can from soup above)
1 1/2 cups canned fat-free chicken broth
2 cups crushed potato chips
1 6 or 7 ounce can solid white tuna packed in water, drained
1 6 or 7 ounce can chunk light tuna packed in water, drained
1 cup frozen petite peas, unthawed
Optional: 1 cup cooked, elbow maceroni

1 1/2 quart casserole

Preheat oven to 350
Spray the casserole with the cooking spray.
In a large mixing bowl, combine the soup, milk and chicken broth.
Mix in the potato chips, tuna and peas and empty the entire mixture into
the casserole.
Bake for 35 minutes.
Enjoy!