1 med. bag potato chips
1 can cream of mushroom soup
1 (6 oz.) can tuna, water packed

Crush potato chips saving about 3/4 cup for topping. Save the tuna water. Crumble meat finely and mix with potato chips and mushroom soup and water from tuna, and an additional 1/4 cup of water. Mix thoroughly. Place in covered skillet topped with dry potato chips, heat thoroughly over a medium fire.

Or at home, bake in casserole dish in a 350 degree oven 20 minutes, taking cover off for last 5 minutes to allow browning.

Strips of red and green pepper can be added for garnish before cooking.

For variations add a small can of peas using the water from the peas for added liquid. Or choose your own vegetables.

For low sodium diets, use lightly or unsalted potato chips.