2 cans tuna fish, drained
2 cans cream of mushroom soup (do not dilute)
2 cans green peas, drained, save
1 lg. bag regular potato chips (not ruffled)

Be sure to drain the juice from peas and save.

1. Take an oblong baking dish. Put half of bag of chips on bottom of pan.

2. Put 1 can of tuna next, 1 can peas, 1 can condensed soup.

3. Repeat Step 2.

4. Put remaining chips on top of casserole.

5. Pour as much of the drained juice, from the peas, as you feel is needed to keep casserole moist.

Bake at 350 degrees for approximately 35 to 45 minutes. Serves 6.