Mixed vegetable Tuna Casserole

10 oz or two cans chunk light tuna (in water) , drained
8 oz or 1/2 package Kroger Egg Noodle, cooked two minutes shorter, about six minutes then drained
3 cup Kroger Mixed Vegetables (Canned and drained)
1 can Campbells Healthy Request Cream of Mushroom Soup
6 tbsp Kroger olive oil mayo roughly 1/3 cup
6 tbsp Daisy Brand - Sour Cream Pure & Natural , roughly 1/3 cup
1 cup Cheddar Cheese, Kroger shredded Sharp Cheddar
4 oz Lay's Classic Plain Potatoe Chips (crushed to equal 1 cup)
1/3 cup Milk, 2%
0.25 tsp Morton Iodized Salt (optional)
0.25 tsp Black Pepper (Ground)

You can cut the fat content a lot if you use fat free milk, mayo, and sour cream and a lighter mushroom soup.

First bring a pot of water to a boil for the noodles and cook the two minutes shy of the package directions then remove from heat and drain and set aside.
Open and drain both the cans of tuna and mixed vegetables and combine both in a mixing bowl.
In a separate bowl combine can of mushroom soup, sour cream, mayonnaise, and milk, add pepper and salt, if desired then and to tuna and vegetables followed by the cheddar cheese and stir in the noodles next.
Pre-heat oven to 350F and place mixed ingredients into a casserole dish that's been sprayed with cooking oil spray, next place potato chips in a ziplock bag and crush up then layer them on top of the mixed ingredients.
Finally place the dish into the oven and bake at 350 for 30 minutes until heated through.
Enjoy!
P.S.- the canned veggies I used were salt free, or no salt added ones.

Serving Size: Makes about 12 servings about one cup each

Number of Servings: 12

Recipe submitted by SparkPeople user MELTEA43.