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1 10-oz can cream of mushroom soup 1/2 cup milk 1 7-oz can tuna, drained 1 8-oz can peas, drained 2 tbsp sliced pimiento stuffed olives 2 cups corn chips, crushed
Instructions
Preheat oven to 375 F. In a 1.5 quart casserole combine soup with milk, mix until smooth. Add tuna, peas, and olive, mixing well. Top with corn chips and bake, uncovered, for 25 minutes.
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