Today I'm sharing a casserole that my mother use to make me as a child. when my children where growing up I would make this for them.They really loved this dish. We very seldom had left overs. If we had left overs, they didn't last for very long. The only Thing bad about left over "Tuna Chip Casserole" is the chips don't stay crunchy. The taste is still great.
If you have any comments on any of the recipes I have posted,Please comment. Thanks from lovetocook
*Tuna Chip Casserole*
Serving size: 8-10
Note: Kids really like this recipe, us big kids
too!
2 Cups Potato Chips, Crushed
8-10 Eggs, Scrambled
2 Cans Cream Of Mushroom Soup
2 Small Cans Tuna, Drained
Preheat oven at 350° F
you will need a 2 quart casserole dish.
Start with a layer of potato chips, then add a layer of each of the last three ingredients.
Repeat layers, ending with potato chips on top.
Bake for 30 minutes. Serve with a salad and a vegetable. you have a great meal!
Per Serving: 827 Cal (56% from Fat, 13% from Protein, 32% from Carb); 27 g Protein; 52 g Tot Fat; 10 g Sat Fat; 24 g Mono Fat; 66 g Carb; 6 g Fiber; 1 g Sugar; 92 mg Calcium; 4 mg Iron; 1452 mg Sodium; 265 mg Cholesterol!
If you have any comments on any of the recipes I have posted,Please comment. Thanks from lovetocook
*Tuna Chip Casserole*
Serving size: 8-10
Note: Kids really like this recipe, us big kids
too!
2 Cups Potato Chips, Crushed
8-10 Eggs, Scrambled
2 Cans Cream Of Mushroom Soup
2 Small Cans Tuna, Drained
Preheat oven at 350° F
you will need a 2 quart casserole dish.
Start with a layer of potato chips, then add a layer of each of the last three ingredients.
Repeat layers, ending with potato chips on top.
Bake for 30 minutes. Serve with a salad and a vegetable. you have a great meal!
Per Serving: 827 Cal (56% from Fat, 13% from Protein, 32% from Carb); 27 g Protein; 52 g Tot Fat; 10 g Sat Fat; 24 g Mono Fat; 66 g Carb; 6 g Fiber; 1 g Sugar; 92 mg Calcium; 4 mg Iron; 1452 mg Sodium; 265 mg Cholesterol!
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