“I found this on southernfoodabout.com. There are similar recipes posted, but this is another variation. I thought tuna casserole was always made with pasta, and I found the recipe odd without it so I served it over a bed of rice and loved it. I made this with Sunkist barbecued tuna, and it added a nice flavor. I didn't have any potato chips but substituted bread crumbs. Next time I think I'll add some cheddar cheese. You could also add some broccoli or whatever your heart desires, but this was a nice quick easy lunch. I used cream of mushroom soup instead of cream of celery. I didn't use the crockpot, and I baked it at 350 for 30 minutes instead.”

Ingredients Nutrition

  • 2 (6 ounce) cans tuna, drained and flaked
  • 10 34 ounces cream of celery soup
  • 4 hard-boiled eggs, chopped
  • 1 cup diced celery
  • 12 cup mayonnaise
  • 14 teaspoon pepper
  • 1 12 cups crushed potato chips


  1. Grease slow cooker or spray with nonstick cooking spray.
  2. Combine all ingredients except 1/4 cup of the crushed potato chips and stir well.
  3. Pour into prepared slow cooker.
  4. Top with remaining potato chips and cover.
  5. Cook on low for 4 to 6 hours.

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