1 large can cream of mushroom soup (family size)
3 cups milk (any kind)
1 (1 lb.) bag frozen peas
2 large bags vacuum packed tuna
12 slices of Kraft cheese (or similar)
1 large bag crunchy potato chips
1 tsp. salt
1 1/2 tsp. pepper

In a large mixing bowl put mushroom soup, milk, salt and pepper and stir until smooth. Add the tuna and the frozen peas and stir until combined.

Break the bag of chips into small pieces.

In a 9x13-inch glass baking dish sprayed with cooking spray layer: 1/2 of the mushroom soup mixture, 6 slices of cheese and 1/2 the potato chips. Repeat another layer same as above ending with the layer of chips on top.

Bake at 350°F for about 30 minutes or until bubbly and brown.

Note: You can make ahead and refrigerate, but allow extra time for baking.

Submitted by: Ginny Rude