Recipe: Tuna Crunch Casserole (using potatoes, peas, and cream of mushroom soup)

TUNA CRUNCH CASSEROLE

4 medium potatoes, cut into 1/2-inch cubes
2 cans (6 oz. each) tuna, drained
1 (10 3/4 oz) can condensed cream of mushroom soup
1/4 cup milk
1 cup frozen peas
1/3 cup sliced green onions
1/4 teaspoon pepper
1 1/2 cups crushed potato chips (for topping)

Preheat oven to 400 degrees F.

Place potatoes in a shallow 1 1/2 to 2-quart microwave-safe dish; cover with plastic wrap, vent, and microwave on HIGH 8 minutes or until just tender; set aside.

Mix in tuna, undiluted soup, and milk. Stir in peas and green onions,. Season with pepper. Spoon into a shallow 2-quart baking dish. Sprinkle with potato chips.

Bake in 400 degree F oven 15-20 minutes or until hot and bubbly.

Servings: 4
Source: Magazine Clipping