Tuna Potato Chip Casserole

We seem to have been channeling the Fifties the last 2 weeks and this is an old-fashioned casserole I first ate in Jr. high school – it may have been a recipe from home economics class. How many casseroles are this inexpensive and can be made right in the casserole? It still tastes good, and we enjoyed it for lunch with sliced tomatoes and coconut pudding for dessert.
Tuna Potato Chip Casserole
1 Can Condensed Cream of Celery Soup -- or mushroom soup or prepared white sauce mix
2 Tablespoons Milk
3 Large Eggs -- hard cooked and large dice
1 Cup Frozen Peas -- thawed and drained
1 (6 oz) Can Tuna – drained
Dash dry dill weed flakes
1/2 Cup Potato Chips -- slightly crushed
In a 1 quart casserole, blend soup and milk; stir in tuna, peas and eggs . Bake uncovered at 350° for 25 minutes or until hot; stir.  Top with chips, bake 5 minutes more. Serves 3-4.
Recipe cost $3.13 or 79¢ per serving.
Yield: "3 Cups"
Per Serving: 353 Calories; 19g Fat (48.9% calories from fat); 20g Protein; 26g Carbohydrate; 3g Dietary Fiber; 183mg Cholesterol; 764mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat.