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
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
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.