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Easy Tuna Casserole

1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 cup (7 oz.) Tuna, drained
1 cup (8 oz.) peas, drained
2 Tbsp. sliced pimento-stuffed olives
2 cups corn chips, crushed


Preheat oven to 375 F.


In 1 1/2 quart casserole, combine soup with milk, mixing until smooth.


Add Tuna, peas and olives, mixing well. Top with corn chips.


Bake, uncovered, 25 minutes.


Makes 4-6 servings


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