Simple, basic, and infinitely adjustable to one's own palate (by adding beans or asparagus instead of peas, or using cream of potato or celery soup instead of mushroom), and yet just about impossible to improve upon, this Campbell's recipe is the classic tuna casserole. It is the dimly remembered taste that expatriate suburbanites are looking for when, as sophisticated adults, they secretly crave the tuna casserole of their youth.
Although either light or dark tuna works fine, we prefer the latter for its gamier flavor. Either way, oil-packed is essential.
1 can Campbell's condensed cream of mushroom soup
1/3 cup milk
1 6½-ounce can oil-packed tuna, drained and flaked
2 hard-boiled eggs, sliced
1 cup cooked peas
1 cup slightly crumbled potato chips
Preheat oven to 350º. Blend soup and milk in 1-quart casserole. Stir in tuna, eggs, and peas. Bake 20 minutes. Top with chips; bake 10 minutes longer.
Adapted from Square Meals: America's Favorite Comfort Cookbook by Jane and Michael Stern (Lebhar-Friedman Books; Revised edition 2000).
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