Salt and Pepper potato chip tuna casserole

It seems like every non standard tuna casserole is referred to as not your mother/mom/mama's whatever. Makes it hard to distinguish between them all.  So this one is different because it has salt and pepper kettle chips on it.  yum.  Inspiration from Eat at home.

Yeah, and I need to turn in my mn card as i say casserole instead of hotdish.

Salt and pepper chip topped tuna casserole

8 cups egg noodles (I cooked up a whole 12 oz bag of ronzoni extra wide smart taste noodles and used slightly less than all of it. eyeball it to your desired noodleness) 

2 cans chunk light tuna in water 4.5oz each (I used a low sodium lemon pepper version)

½ small onion, minced

1 red pepper, diced

2 stalk celery, diced

4 Tbs. butter

4 Tbs. flour

3 cups milk, warmed

1-1 1/2 c frozen mixed veggies (eyeball it to your preference)

salt and pepper to taste

2 cups crushed Kettle - Salt and Pepper Chips

preheat oven to 350. Cook noodles according to package directions. Drain tuna and set aside. Cook onion, green pepper, red pepper, celery in butter in a large skillet till veggies are tender. Whisk in flour. Cook for 1 minute.

Whisk in milk until sauce is well combined. Cook over medium heat until sauce begins to thicken.

Season sauce with salt and pepper. Add frozen veggies, and tuna. stir. add noodles.  Spray 9x13 dish.  pour all that goodness into your pan. top with crushed chips. bake350 for 20-25 min until heated through.