1 can Campbell's cream of celery, chicken or mushroom soup
1/4 c. milk
2 cans (about 7 oz. each) tuna, drained & flaked
2 hard cooked eggs, sliced
1 c. cooked peas
1/2 c. slightly crushed potato chips

In 1 quart casserole, blend soup and milk; stir in tuna, eggs and peas. Bake at 350 degrees for 25 minutes; stir. Top with chips. Bake 5 minutes or until hot. Makes about 4 cups.