1 can cream of mushroom soup
1 (15 oz.) can English peas, drained
1 (8 oz.) bag thin potato chips
1 (9 1/4 oz.) can tuna

Crush 2/3 bag of potato chips, reserving remaining chips, uncrushed. In a deep three quart casserole make several layers of crushed chips, tuna and peas. Put uncrushed chips on top and spread mushroom soup over the top. Bake, covered with aluminum foil for about 30 to 45 minutes at 350 degrees. Serves 4 to 6.