1 can Campbells cream of celery, chicken or mushroom soup
1/4 c. milk
2 cans (7 oz.) tuna, drained and flaked
2 hard cooked eggs, sliced
1 c. cooked peas
1/2 c. slightly crumbled potato chips

In 1 quart casserole, blend soup and milk, stir in tuna, eggs and peas. Bake at 350 degrees for 25 minutes. Stir. Top with chips. Bake 5 minutes more or until hot. Makes about 4 cups.