TUNA CHIP CASSEROLE
2 cans Cream of Mushroom Soup
2 Can Tuna (in brine)
Bag of your favourite chips
Milk (one soup can full)
In a Casserole dish add your Soup & Tuna, fill the empty Cream of Mushroom Soup cans with milk (I used Skim Milk for lower fat option). Add the milk to the soup and tuna and then crush the chips in the bag and add to the soup, tuna and milk and mix well.
Sprinkle pepper over the top and pop in oven @ 180 degrees for about 35-40 minutes.
When finished allow 10 minutes to cool before serving.
Foto en resep deur Jacqui Landsberg Botma