Print
Email
Add a photoServings: 6
Ingredients
- 1 med. bag potato chips
- 1 can cream of mushroom soup
- 1 (6 ounce.) can tuna, water packed
Directions
- Crush potato chips saving about 3/4 c. for topping. Save the tuna water. Crumble meat finely and mix with potato chips and mushroom soup and water from tuna, and an additional 1/4 c. of water. Mix thoroughly. Place in covered skillet topped with dry potato chips, heat thoroughly over a medium fire.
- Or possibly at home, bake in casserole dish in a 350 degree oven 20 min, taking cover off for last 5 min to allow browning.
- Strips of red and green pepper can be added for garnish before cooking.
- For variations add in a small can of peas using the water from the peas for added liquid. Or possibly choose your own vegetables.
- For low sodium diets, use lightly or possibly unsalted potato chips.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 115g | |
| Recipe makes 6 servings | |
| Calories 282 | |
| Calories from Fat 153 | 54% |
| Total Fat 17.38g | 22% |
| Saturated Fat 4.91g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 617mg | 26% |
| Potassium 718mg | 21% |
| Total Carbs 22.21g | 6% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.88g | 1% |
| Protein 10.31g | 16% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
