TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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
  • 1/4 cup shredded cheddar cheese
  • 1/2 cup sliced almonds

Nutritional Facts

1-1/2 cups: 325 calories, 19g fat (6g saturated fat), 21mg cholesterol, 380mg sodium, 24g carbohydrate (3g sugars, 2g fiber), 14g protein.


  1. 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.
  2. Bake, uncovered, at 325° for 20-25 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 6 servings.
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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