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Mom's Tuna Casserole
Yield: Makes 8 servings
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:
1.
Combine tuna, celery, 2-1/2 cups potato chips, eggs, soups, mayonnaise, tarragon and pepper in slow cooker; stir well.
2.
Cover; cook on LOW 5 to 8 hours.
3.
Sprinkle with remaining 1/2 cup potato chips.
This recipe appears in:
Fish
