1 can (1 1/2 c.) Campbell's cream of mushroom soup
1/2 c. milk
1 (7 oz.) can (1 c.) tuna, drained and coarsely flaked
1 1/2 c. crushed potato chips
1 c. cooked green peas, drained

Empty soup can into a small casserole. Add milk and mix thoroughly. Add tuna, 1 cup potato chips and peas to soup; stir well. Sprinkle top with remaining 1/2 cup potato chips.

Bake at 350°F for 20 minutes.