Crock-Pot Tuna Salad Casserole - cooking recipe

Ingredients

2 (7 oz. each) cans tuna, drained and flaked
1 (10 3/4 oz.) can condensed cream of celery soup
3 hard-boiled eggs, chopped
1 1/2 c. diced celery
1/2 c. mayonnaise
1/4 tsp. pepper
1 1/2 c. crushed potato chips

Preparation

Combine all ingredients except 1/4 cup chips; stir well.
Pour into a greased crock-pot.
Top with reserved chips.
Cover and cook on low setting for 5 to 8 hours.
Makes 4 servings (2 quarts).