This is easy to make, tastes great, and you can make it ahead. That’s a home run in my book.
1 (15-ounce) can baby green peas, drained
2 large boiled eggs, sliced
1 (10.75-ounce) can cream of mushroom soup
½ cup sliced green olives with pimentos
2 cups potato chips, crushed
Preheat the oven to 350 degrees. Lightly grease a 2-quart casserole dish. In a medium bowl combine the peas, sliced eggs, soup, and green olives with pimentos. Stir lightly to mix. Pour into the casserole dish and bake for 20 minutes or until bubbly. Remove from the oven and sprinkle the potato chips on top. Return to the oven and cook for an additional 5 minutes.
Makes 6 servings.