1 (6 oz.) pkg. long grain & wild rice
3 tbsp. finely chopped onion
1/4 c. butter
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
2 c. milk
2 cans tuna
1 tbsp. lemon juice
1/3 c. mayonnaise
1/3 c. crushed chips
2 hard-cooked eggs, diced

Cook rice according to directions. Saute onions in butter. Add flour, salt, pepper and blend. Stir vigorously adding milk gradually. Cook until thickened. Add rice, tuna, lemon juice, mayonnaise and 3 tablespoons chips to sauce and mix well. Fold in eggs. Pour into baking dish and cover with remaining chips. Bake at 425 degrees for 30 to 40 minutes. Serves 6.