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Moms Tuna Casserole
Mom's Tuna Casserole
YIELD Makes 8 servings
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INGREDIENTS
| 2 | cans (12 ounces each) tuna, drained and flaked |
| 3 | cups diced celery |
| 3 | cups crushed potato chips, divided |
| 6 | hard-cooked eggs, chopped |
| 1 | can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
| 1 | can (10-3/4 ounces) condensed cream of celery soup, undiluted |
| 1 | cup mayonnaise |
| 1 | teaspoon dried tarragon leaves |
| 1 | teaspoon black pepper |
PREPARATION:
Slow Cooker Directions
- Combine tuna, celery, 2-1/2 cups potato chips, eggs, soups, mayonnaise, tarragon and pepper in slow cooker; stir well.
- Cover; cook on LOW 5 to 8 hours.
- Sprinkle with remaining 1/2 cup potato chips.
This recipe appears in:
Fish
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