1 can (9 1/4 oz.) tuna
1 can cream of mushroom soup
1/4-1/2 can (soup can) of milk
1 can garden peas
1 med. pkg. potato chips

Drain tuna completely. Drain garden peas. Mix cream of mushroom soup and milk; heat. When mixture is smooth, add tuna; mix well and heat. Spread 1/3 of potato chips, broken, over bottom of dish. Spread 1/2 of tuna mixture over broken chips, then cover with garden peas. Use 1/3 potato chips broken over peas, follow with remaining tuna mixture, topped with remaining 1/3 of potato chips.

Bake in moderate oven (about 350 degrees) for about 30 minutes or until bubbly with top chips crisp and golden brown. May be cooked in microwave oven. (Leave top chips off.) Cook covered for 6 minutes, then turn 1/2 turn and cook 3 minutes. Uncover and sprinkle with remaining chips and cook (uncovered) for 3 minutes. Since microwave ovens differ, timing may be more or less; cook according to your microwave.