Remember having tuna casserole when you were a kid? I sure do -- although I don't remember liking it that much. My mom's version was pretty heavy with red peppers, and that wasn't a veggie I was a fan of when I was younger.
However, I'm sure that if this particular recipe was served in its place, I would have wolfed it down without thinking twice about it. Just about any kid will automatically give a recipe with potato chips in it a chance. And parents, don't worry; you'll like it too, especially since it doesn't take much time at all to make.
Ingredients:
- 2 cans tuna, drained and flaked
- 1 can cream of celery soup
- 4 hard-cooked eggs, chopped
- 1 cup diced celery
- 1/2 cup mayonnaise
- 1/4 teaspoon pepper
- 1 1/2 cups crushed potato chips
Directions:
Grease the inside of the slow cooker. Set aside 1/4 cup of the crushed potato chips.
Combine the remaining ingredients in the slow cooker. Top evenly with the remaining chips. Cover and cook on a low setting for 5 to 8 hours.
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