Hot Tuna Salad

(6 servings)

• 1 can condensed cream of mushroom soup
• 1 can tuna
• 1 cup diced celery
• 1/4 cup finely chopped shallots or onions
• Sprigs of parsley
• 1/4 cup salad dressing or mayonnaise
• Salt and pepper to taste
• 3 hard-cooked eggs, sliced
• 1 cup crushed potato chips

Mix soup, tuna, celery, salad dressing, and seasonings; carefully fold in egg slices (keep out six egg slices for topping later). Gently pile into individual baking shells or casseroles. Sprinkle with crushed potato chips. Bake in a 450 degree oven about 10 minutes. Top with an egg slice and sprig of parsley. Serve immediately.