1 can condensed cream of celery or mushroom soup
¼ cup heavy cream
1 7-oz can tuna, drained and flaked
2 hard-boiled eggs, chopped
½ cup chopped green onion
1 cup cooked peas
½ cup slightly crumbled potato chips

In a 1-quart casserole, blend soup and cream. Stir in tuna, eggs, and peas. Bake at 350° for 25 minutes. Top with chips and bake 5 more minutes or until hot.