Mom's Tuna Casserole

Mom's Tuna Casserole


Makes 8 servings


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


  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.

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