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Tuna and Vegetable Casserole
Tuna and Vegetable Casserole
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Quick and easy tuna casserole with loads of fresh veggies for a delicious meal.
Ingredients:
  • 0.5 (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
  • 0.33333334326744 cup 2% milk
  • 1 (7 ounce) can albacore tuna, drained and broken into chunks
  • 0.5 onion, chopped
  • 0.5 cup shredded Cheddar cheese
  • 1 tablespoon Worcestershire sauce
  • salt and ground black pepper to taste
  • 1 cup French-fried onions (such as French's®)
Instructions:
  • 1. Boil a big pot of salted water. 2. Cook egg noodles in the boiling water, stirring occasionally, until al dente, about 5 minutes. 3. Drain the noodles.
  • Preheat the oven to a piping hot 425 degrees F (220 degrees C).
  • In a microwave-safe bowl, mix green beans, squash, peas, and carrots; microwave until tender, 3 to 10 minutes. Rinse with cold water and drain.
  • In a skillet over medium-high heat, sauté mushrooms in olive oil until tender, for about 5 to 7 minutes.
  • In a large bowl, gently combine mushroom soup and milk before folding in vegetables, mushrooms, tuna, onion, and Cheddar cheese. Season with Worcestershire sauce, salt, and black pepper. Transfer the mixture into a casserole dish and sprinkle with French fried onions before baking.
  • Bake until bubbly, approximately 20 minutes in the preheated oven.

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