TUNA SALAD CASSEROLE

TUNA SALAD CASSEROLE


  • 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 tsp. pepper
  • 1 1/2 cups crushed potato chips

Combine all ingredients except 1/4 cup of the crushed potato chips;
stir well. Pour into greased Crock Pot. Top with remaining potato chips.
Cover and cook on Low setting for 5-8 hours.
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