Nutritional Information (per serving):
- Calories: 176.9
- Fat: 11g
- Saturated Fat: 3.2g
- Cholesterol: 164.2mg
- Sodium: 794.8mg
- Carbohydrates: 12.4g
- Fiber: 0.6g
- Sugar: 4.6g
- Protein: 7.6g
Ingredients
- 1 cup chopped celery
- 1 small onion, finely chopped
- 1/4 cup mayonnaise
- 1/2 teaspoon black pepper
- 1 can tuna, drained (or 1 cup cooked chicken, shredded)
- 3 hard-boiled eggs, chopped
- 1 can condensed cream of celery soup
- 2 cups potato chips, crushed
Instructions
- Preheat the oven to 400°F (200°C).
- In a 1 1/2 quart casserole dish, combine the cream of celery soup, chopped celery, finely chopped onion, mayonnaise, and black pepper.
- Fold in the chopped hard-boiled eggs and tuna (or shredded chicken).
- Sprinkle the crushed potato chips evenly over the top of the mixture.
- Bake in the preheated oven for 30 minutes, or until the casserole is bubbly and the top is golden brown.
- This dish can be prepared ahead of time and refrigerated. Just add the crushed potato chips right before baking.
Description:
This Chicken or Tuna Salad Bake recipe holds a special place as a quick, budget-friendly meal that’s perfect for busy nights or a nostalgic throwback to newlywed days. Pair it with a simple salad for a satisfying dinner that’s ready in under an hour.
Notes
- Ensure the tuna is well-drained before adding to the casserole.
- Adjust the seasoning according to your taste preferences.
- The potato chips add a delightful crunch to the dish, so don’t skip this step!
Enjoy this comforting and easy-to-make dish that’s sure to become a family favorite!