Potato Chip Encrusted Tuna Turnovers Recipes

MOM'S POTATO CHIP TUNA CASSEROLE

Steps:

• Mix together the first 3 ingredients.
• In a greased casserole dish, layer plain potato chips on the bottom.
• Cover with the tuna mixture.
• Top with more chips.
• Bake at 350 degrees until hot and bubbly.

OLD FASHIONED TUNA-POTATO CHIP CASSEROLE

Steps:

• Cook noodles in unsalted water.
• Drain noodles. Mix soup, milk and tuna with noodles.
• Add shredded cheese and onion.
• Pour into casserole dish.
• Crush potato chips and sprinkle on top. Bake 15 minutes at 425 degrees.

GRANDMA'S TUNA CASSEROLE WITH POTATO CHIPS AND NO NOODLES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Crush potato chips into a large bowl. Add green beans, condensed soup, and tuna and mix until well combined. Pack into a 10x14-inch casserole dish.
• Bake in the preheated oven until the top is crispy, about 30 minutes.

POTATO CHIP ENCRUSTED TUNA TURNOVERS

Steps:

• Pre-heat oven to 375 degrees.
• Combine the tuna with the salt and pepper, cheese, olives, and mayonnaise.
• Separate the biscuit dough into 10 biscuits; roll or press each into a four or five-inch circle. Spoon about 1/4-cup of the tuna mixture onto the center of each biscuit. Fold the dough in half over the filling; press edges with a fork to seal. Make two or three 1/2-inch slits on each top.
• Brush each turnover on each side with the beaten egg, then press both sides into the crushed potato chips. Bake on an ungreased cookie sheet for 18 to 24 minutes until deep golden brown.

TUNA CASSEROLE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch glass pie dish.
• In a mixing bowl, combine soup, tuna, and 1/4 of the potato chips. Mix thoroughly. Pour into the prepared pie dish. Cover the top with remaining potato chips.
• Bake in the preheated oven until potato chips on top start to brown, 10 to 15 minutes. Cool before serving.

MY MOM'S TUNA CASSEROLE WITH POTATO CHIPS AND EGGS

Steps:

• Butter a 2-quart casserole dish.
• In sauce pan, bring water and soup to a boil, stirring occasionally.
• Remove from heat.
• Layer cooked noodles, tuna, chopped eggs, mushroom soup and crumbled potato chips.
• Top with chips.
• Bake uncovered at 350 F for 30 minutes.
• Serve with vegetable of your choice.
• Note: Mom served vanilla pudding topped with sweetened strawberries, for dessert.

LAYERED TUNA POTATO CHIP CASSEROLE

Steps:

• Preheat oven to 350°F Lightly grease a 2 quart casserole dish. Spread 1 cup crushed potato chips (or crackers) evenly on bottom of casserole dish.
• Next, layer 1 can of tuna, ½ of peas, ½ of onions, red pimientos and ½ of soup. Sprinkle cheddad cheese on top of this.
• Repeat layering with tuna, peas, onion, pimientos and soup. Finish with a layer of chips, and top shredded cheese.
• Bake in preheated oven for 20 to 25 min, or until bubbly and golden brown.

TUNA CHEESE FLIPS

Steps:

• Heat oven to 375°F.
• In a small bowl, combine tuna, lemon pepper seasoning, olives, mayonnaise and cheese.
• Separate dough into 10 biscuits.
• Press or roll out each to 5 inch circle.
• Spoon about 1/4 cup tuna mixture onto center of each circle.
• Fold dough in half over filling; press edges with a fork to seal.
• Brush both sides of each sandwich with egg.
• Press both sides in chips.
• Place on ungreased cookie sheet.
• With sharp knife, make two or three 1/2-inch slits in top of each sandwich.
• Bake at 375 for 18 to 24 minutes or until deep golden brown.
• Tip: To reheat, wrap loosely in foil; heat at 350F for 10 to 15 minutes or until warm.

POTATO CHIP TUNA CASSEROLE

Steps:

• Make soup according to directions on label.
• In a casserole dish: put a layer of potato chips on bottom.
• Alternate with layers of tuna to end up with 3 layers of tuna; 4 layers of chips.
• Pour soup over all. Add another layer of chips on top.
• Bake in a 350° oven (uncovered) for 15 minutes.