1 lg. bag crinkled potato chips
2 cans cream of mushroom soup
2 cans milk
2 (3 oz.) cans water-packed tuna
1 tbsp. Mrs. Dash
1 can (or leftover) peas (or peas and carrots)
1 tbsp. dried or diced onion

2 c. cooked, diced chicken may be substituted for tuna. Then add 2 teaspoons granulated chicken bouillon.

Preheat oven to 325 degrees. Crush chips to about 3/4 inch pieces. Put into 4-quart casserole. Add tuna, water and allspice, vegetables, and onion. In another bowl, mix soup and milk until pourable. Pour over chip-tuna mix. Gently lift and stir until mixed. Bake in 325 degree oven for 1 hour.

Put a lid or piece of foil on top last 20 minutes so it doesn't get too dark. Good with corn, green or fruit salad, garlic bread or bread sticks. Serves 8.