2 cans tuna
1 can cream of mushroom soup, condensed
1/2 c. sour cream
1/4 tsp. celery seed
1 1/2 c. crushed potato chips
3 tbsp. melted butter
2 tbsp. green peppers, finely chopped

Drain and separate tuna with fork. Melt butter. Add celery seed to condensed soup and sour cream. In a 1 1/2 quart buttered casserole, alternate layers of potato chips, tuna with green pepper, and then cream sauce. Save 1/4 cup of chips for the top of casserole; mix with melted butter and sprinkle on top. Bake at 400 degrees for 25 minutes.