2 cans (7-oz each) tuna, drained and flaked
1 can condensed cream of celery soup
3 hard-boiled eggs, chopped
1 1/2 cups diced celery
1/2 cup mayonnaise
1/4 tsp black pepper
1 1/2 cups low-salt crushed potato chips, divided
Reserve 1/4 cup of the potato chips. Combine the remaining ingredients and transfer to a crock pot that has been lightly sprayed with nonstick cooking spray. Sprinkle the reserved chips over all. Cover and cook on low setting 5 to 8 hours.
Yield: Serves 4
Disclaimer: This recipe is different as there is no noodles or other pasta in this casserole. I have never made it as I don't eat tuna but I am told it is good.