Recipe(tried): Tuna Casserole (Betty Crocker Cookbook, 1950's)

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

1 (10 3/4 ounce) can condensed cream of mushroom soup (can use fat-free)
1 soup can of milk (use can from soup above, can use 2%, low fat or fat free)
1 1/2 cups canned chicken broth (can use fat free)
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
1 cup cooked elbow macaroni (optional)

Preheat oven to 350 degrees F. Grease a 1 1/2 quart casserole (or coat with cooking spray).

In a large mixing bowl, combine the undiluted soup, milk and chicken broth. Mix in the potato chips, tuna, peas and macaroni (if using). Empty the entire mixture into the casserole.

Bake for 35 minutes.

Enjoy!