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Tuna-Chip Casserole Recipe

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—Janis Plourde, Smooth Rock Falls, Ontario

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Tuna-Chip Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 package (7 ounces) plain potato chips, divided
1 can (5 ounces) light tuna in water, drained and flaked
1 package (10-1/2 ounces) frozen asparagus tips, thawed and patted dry or 1 can (15 ounces) asparagus spears, drained and sliced
SAUCE:
2/3 cup evaporated milk
1 tablespoon lemon juice
1/4 teaspoon ground mustard
1/8 teaspoon white pepper
TOPPING:
1/4 cup shredded cheddar cheese
1/2 cup sliced almonds

Directions

Crush chips and place half in greased 2-qt. baking dish. Arrange tuna over chips. Top with asparagus and the remaining chips. Combine sauce ingredients and pour over top. Sprinkle with cheese and almonds.
Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Facts 1-1/2 cups equals 325 calories, 19 g fat (6 g saturated fat), 21 mg cholesterol, 380 mg sodium, 24 g carbohydrate, 2 g fiber, 14 g protein.

Originally published as Tuna-Chip Casserole in Country Woman March/April 1990, p35

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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