Casserole of tuna, chips


December 01, 2004|By Julie Rothman | Julie Rothman,SPECIAL TO THE SUN

Kathy Cotugno of Woodstock, Ill., was looking for a recipe for a tuna-and-potato-chip casserole that did not contain any noodles. Many readers sent us the same recipe for this old-fashioned classic.

Most have had it in their collections for many years. For some, it was one of the first dishes they learned to prepare and for all it is still a tried-and-true family favorite. It is by no means a fancy dish, but it is truly a comfort food that kids and grown-ups alike are sure to enjoy.

I recommend spending the extra money and using a white albacore tuna packed in water. I also think it would be nice to add some grated cheese on top with the chips.

Tuna-Potato- Chip Casserole

Makes 6 to 8 servings

2 cans cream of mushroom soup (10 1/2 ounces each)

1 cup milk

two 6-ounce cans of tuna, drained and flaked

2 1/2 cups crushed potato chips (divided use)

2 cups cooked green peas

Heat oven to 350 degrees. Empty soup into 2-quart baking dish. Add milk and mix well.

Add tuna, 2 cups potato chips and peas; mix lightly. Sprinkle remaining potato chips over top. Bake 25 minutes until heated through.

Per serving (for 8): 231 calories; 16 grams protein; 10 grams fat; 3 grams saturated fat; 18 grams carbohydrate; 3 grams fiber; 16 milligrams cholesterol; 753 milligrams sodium

Recipe requests

Linda Harper of Mascot, Tenn., is looking for a good homemade hot tamale recipe.

Ann Rector of Towson would like a recipe for a spice cake that is not as bland as the packaged mixes that are available.

If you are looking for a recipe or can answer a request for a hard-to-find recipe, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore, MD 21278. If you send more than one recipe, put each on a separate piece of paper with your name, address and daytime phone number. Letters may be edited for clarity.

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