Tuna Potato Chip Hotdish

What do you do when it’s spring and you are craving a little hotdish? Well….you make it!

This tuna hotdish is a twist on the creamy classics from your childhood because it not only has potato chips on top, but it is complete with cream of something soup.  To brighten up the flavors, I went with cream of celery and also added a splash of dry white wine, peas, and a couple tablespoons of fresh dill.  I baked the hotdish in cute little ramekins that I can store in the fridge or freezer until I am ready to bake them.  Hotdish on demand!

Tuna Potato Chip Hotdish

  • Servings: 6
  • Difficulty: easy
  • Print

2 – 5 ounce cans of tuna in water

1 – 10 ounce can cream of celery soup

1/2 cup whole milk

1/2 cup white wine

1/4 teaspoon garlic powder

1/2 teaspoon cracked black pepper

2 tablespoons fresh dill, finely chopped

1 cup frozen peas

1-1/2 cups crushed potato chips, non-ridged

1/2 cup crushed potato chips, non-ridged (for topping)


In a mixing bowl, combine tuna, soup, garlic powder, pepper, dill, milk, wine, peas and first amount of potato chips and stir until everything is evenly mixed.  Scoop filling into a ceramic baking dish and cover with potato chips.  bake for 30-40 minutes or until the casserole is bubbling around the edges and the chips are golden brown.

For more recipes visit wineandhotdish.com

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