150 ounces egg noodles                 
25 cups frozen peas                                          
25 cups fresh carrots, sliced or diced                  
12 ½ cups chopped onions                                   
25 cups chopped celery                                     
6 ¼ cups chopped green peppers                      
12 ½ cups low fat milk
25 cups shredded Cheddar cheese
175 ounces canned tuna, drained
6 ¼ cups Mayonnaise    
12 (10.75 ounce) cans cream of mushroom soup, reduced sodium
25 cups nonfat plain Greek yogurt
 

Directions: 

Cook noodles as directed.

Cook carrots.

Saute onions, celery and green peppers.

Combine tuna, mayonnaise, celery, onion, green peppers, peas, and carrots.

Blend soup, yogurt and milk; heat through.

Add cheese.  Heat and stir until cheese is melted.

Add cheese mixture to tuna and veggies, once combined, add noodles.

Turn into pans; cook at 400° until sauce bubbles.

Calories:  369            

Sodium:   474 mg