TUNA CHIP CASSEROLE

1 can tuna, drained                

1 can cream of mushroom soup

3/4 cup milk

1 cup crushed potato chips

Break chunks of tuna into a bowl.  Stir in soup and milk.  Add 3/4 cup crushed potato chips.  Mix well.  Pour into greased baking dish.  Sprinkle remaining chips over top.  Bake at 375º for 30 minutes.

MEXICAN CHICKEN CASSEROLE

1 can cream of chicken

1 can cream of mushroom

1 can cheddar cheese soup

1 can Italian diced tomatoes

1 can black beans, drained and rinsed (optional)

2-4 chicken breasts, cooked and cubed

cheddar cheese

tortillas

Grease 9 x 13 baking dish. Mix together all ingredients except cheddar cheese and tortillas.  Place a layer of tortillas on bottom followed by a layer of the sauce.  Repeat layers until dish is full, ending with a layer of tortillas.  Top with shredded cheddar cheese. Cover and bake at 350° for 30 minutes or until heated through.

TUNA NOODLE CASSEROLE

3 cups uncooked wide egg noodles

1 1/4 cups (5 oz.) Cheddar cheese, shredded & divided

1 (10¾ oz.) can cream of mushroom soup

1 (8.5 oz.) can sweet peas, drained

1 (6 oz.) can tuna in water, drained & flaked

1 (5 oz.) can evaporated milk

1/3 cup finely chopped onion

1/2 tsp. pepper

1 cup tiny fish-shaped crackers

Preheat oven to 350°.  Cook noodles according to package directions; drain.  Stir together cooked noodles, 1 cup cheese, soup, and next 5 ingredients in a bowl; pour into a lightly greased 1½ qt. baking dish.

Bake, covered, at 350° for 30 minutes.  Uncover and sprinkle with remaining cheese and crackers.  Bake 5 more minutes or until thoroughly heated.