Name: Tuna 'n' Chips Casserole Recipe
Total time: 40 min
Yield: Serves 6
Ingredients: 1 (10 3/4-ounce) can cream of mushroom soup; 3/4 cup milk; 1/2 cup mayonnaise; 2 (7-ounce) cans solid white tuna, packed in water, drained; 1 (10-ounce) package frozen peas, thawed; 6 stalks celery, thinly sliced (about 2 cups); 2 hard-boiled eggs, halved lengthwise and sliced; 1/2 cup sliced ripe olives, drained; Butter, for greasing; 1/2 cup crushed potato chips; 2 tablespoons butter, melted; 1/3 cup shredded Cheddar cheese or grated Parmesan cheese; 2 tablespoons chopped parsley

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By Rose Dosti

Jan. 26, 2000

Dear SOS: Back in the 1940s I used to make a tuna casserole with potato chips, mushroom soup and peas. I’ve lost the recipe and can’t remember the amounts. Can you help?

Dolores Di Pol

Ridgecrest

Dear Dolores: This old American classic of the post-Depression period was as varied as the cooks preparing it. Some added chiles and cilantro for a Southwestern flavor; others used chow mein noodles and cashews in lieu of chips for an Asian touch. This version includes eggs and olives, which, of course, can be omitted or substituted with other add-ins of choice.