1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted
1/2 c. milk
1 c. (7 oz.) tuna, drained
1 c. (8 oz.) peas, drained
2 tbsp. sliced pimento-stuffed olives
2 c. corn chips, crushed

1. Preheat oven to 375 degrees.

2. In 1 1/2 quart casserole, combine soup with milk, mixing until smooth.

3. Add tuna, peas and olives, mixing well. Top with corn chips.

4. Bake, uncovered, 25 minutes. Makes 4-6 servings.