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Tuna-Chip Casserole

 Tuna-Chip Casserole
—Janis Plourde, Smooth Rock Falls, Ontario
6 ServingsPrep: 20 min. Bake: 20 min.

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.

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Tuna-Chip Casserole (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.