Tuna and Vegetable Casserole

Name: Tuna and Vegetable Casserole
Prep time: 20 min
Cook time: 30 min
Yield: 8
Ingredients: 1/2 (12 ounce) package egg noodles; 1 cup 1-inch pieces fresh-cut green beans; 1 cup bite-size summer squash pieces; 1 cup frozen peas; 1 cup sliced carrots; 1 teaspoon olive oil; 1 cup sliced fresh mushrooms; 1 (10.75 ounce) can condensed cream of mushroom soup; 1/3 cup 2% milk; 1 (7 ounce) can albacore tuna, drained and broken into chunks; 1/2 onion, chopped; 1/2 cup shredded Cheddar cheese; 1 tablespoon Worcestershire sauce; salt and ground black pepper to taste; 1 cup French-fried onions (such as French's®)

⏱️ Ready in 50 min 🥄 Prep 20 min 🔥 Cook 30 min 👥 8 servings 👁️ 2 views

In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.

★ ★ ★ ★ ★ — (0 ratings)

⬇️ Jump to Recipe

🔗 Recipe adapted from AllRecipes

#Casserole #Under 1 Hour #Dinner

📊 At a Glance

Prep 20 min

Cook 30 min

Serves 8

Difficulty Hard

Nutrition Facts

Servings per recipe 8

Serving size 1 serving

Amount per serving

Calories 398

% Daily Value*

Total Fat 20.7g 27%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 626mg 27%

Total Carbohydrate 37.8g 14%

Dietary Fiber 2.9g 10%

Total Sugars 4.7g

Protein 13.9g 28%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

Bring a large pot of lightly salted water to a boil.

Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes.

Preheat oven to 425 degrees F (220 degrees C).

Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes.

Rinse vegetables with cold water and drain.

Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes.

Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese.

Mix in Worcestershire sauce, salt, and black pepper.

Pour mixture into a casserole dish and top with French fried onions.

Bake in the preheated oven until bubbling, about 20 minutes.