425g tin tuna in brine
3 hard boiled eggs, chopped
1 cup potato chips
440g tin cream of asparagus soup
1 cup frozen peas
Method: Drain and flake tune and put into a bowl. Add tin of soup contents to tuna and stir. Add chopped eggs and peas and combine gently. Spread it evenly in a 20cm wide casserole dish. Lightly crush chips and sprinkle on top. Cover with absorbent paper and cook on high for 7.1/2 minutes. Serve on toast or with cooked rice.
Source: contributed by Anne-Marie Young in Burra Kindy Cookbook (Burra, 2002)