Tuna with chips

Mom's Tuna Casserole

Made: January 26, 2013

Ingredients
- 2 cans (12oz each) tuna, drained & flaked
- 3 cups diced celery
- 3 cups crushed potato chips (divided)
- 6 hard-cooked eggs, chopped
- 1 can condensed cream of mushroom soup, undiluted
- 1 can condensed cream of celery soup, undiluted
- 1 cup mayonnaise
- 1 teaspoon dried tarragon
- 1 teaspoon black pepper

Directions
- Combine tuna, celery, 2 1/2 cups potato chips, eggs, soups, mayonnaise, tarragon and pepper in slow cooker
- Mix together well
- Cover and cook on low 5-8 hours
- Sprinkle with remaining 1/2 cup potato chips before serving

I did just a couple differences, I used 2 cans of cream of celery soup and only used 4 eggs since it was beginning to be more egg than tuna. Overall, it had a good taste and was different (but good) with the egg added in

(Recipe used: Crock-Pot: 365 Year-Round Recipes)