FBD

Hot Tuna Salad

A warm tuna casserole with cream of chicken soup, celery, hard-cooked eggs, and mayonnaise topped with crunchy potato chips and baked until hot and golden.

AmericanSeafoodEasy25 minBy Northstar

Ingredients

Servings
4
  • 10 0.8 oz condensed cream of chicken soup
  • 6 oz canned tuna, drained
  • 1 cup diced celery
  • 0.3 cup finely chopped onion
  • 0.5 cup mayonnaise or salad dressing
  • 0.5 tsp salt
  • 0.3 tsp ground black pepper
  • 3 hard-cooked eggs, sliced
  • 1 cup crushed potato chips

Instructions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Mix soup, tuna, celery, onion, salad dressing, salt, and pepper. Gently fold in egg slices.

  3. 3

    Pile lightly into individual baking shells or a 1½-quart casserole.

  4. 4

    Sprinkle with crushed potato chips. Bake 25 minutes or until hot.

  5. 5

    Garnish with additional egg slices and chopped fresh parsley if desired.

Tags

american