Jonathan Winters' Tuna Bake

Jonathan Winters' Tuna Bake

1 tablespoon minced onion
1 tablespoon butter
One 10 1/2-ounce can cream of chicken soup
1/4 cup milk
1 cup shredded sharp Cheddar cheese
1 1/2 teaspoons Worcestershire sauce
8 drops Tabasco sauce
Pinch of grated nutmeg
Salt to taste
A few gratings freshly ground pepper
2 tablespoons fresh lemon juice
2 hard-cooked eggs, minced
Two 6-ounce cans tuna
One 10-ounce package frozen petits pois, slightly thawed
1 cup crushed potato (or corn) chips

Saute onion in butter until golden. Stir in chicken soup, milk, cheese and seasonings; blend well. Heat over low flame until cheese melts, remove from heat, set aside.

Drain tuna well, put tuna in sieve (or colander), rinse under water to remove excess oil. Place tuna in mixing bowl, sprinkle with lemon juice, and let stand a few minutes. Add eggs, peas and cheese sauce, stir well. Pour into well-greased 2-quart casserole; top with potato (or corn) chips. Bake uncovered in preheated 375 degree oven 25-30 minutes. Serve as luncheon or supper dish with tossed green salad, sliced beefsteak tomatoes and hot baking powder biscuits. Serves 4.