Tuna Salad Casseroles
|Thinly sliced celery||1 1⁄2 Cup (24 tbs)|
|Frozen green peas||10 Ounce, Defrosted (1 Package)|
|Canned tuna||6 1⁄2 Ounce, drained (1 Can)|
|Crushed potato chips||1 Cup (16 tbs)|
|Mayonnaise/Salad dressing||3⁄4 Cup (12 tbs)|
|Slivered almonds||1⁄3 Cup (5.33 tbs), toasted|
|Lemon juice||2 Tablespoon|
|Finely chopped onion||2 Teaspoon|
|Crushed potato chips||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1⁄4 Cup (4 tbs)|
Mix all ingredients except 1/2 cup crushed potato chips and cheese.
Pile lightly into 4 individual baking dishes or 10-ounce custard cups.
Arrange dishes in circle on 12-inch plate.
Sprinkle with 1/2 cup crushed potato chips and the cheese.
Microwave uncovered on medium-high (70%) 4 minutes; rearrange baking dishes.
Microwave until hot and bubbly, 3 to 5 minutes longer.
Let stand 3 minutes.