Tuna and Vegetable Casserole recipe
All Recipes Seafood Fish Tuna
Ingredients
- ½ (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 ⅓ cup 2% milk 1 (7 ounce) can albacore tuna, drained and broken into chunks ½ onion, chopped ½ cup shredded Cheddar cheese 1 tablespoon Worcestershire sauce salt and ground black pepper to taste 1 cup French-fried onions (such as French's®)
Nutrition Info
- 397.5 caloriescarbohydrate: 37.8 gcholesterol: 33.2 mgfat: 20.7 gfiber: 2.9 gprotein: 13.9 gsaturatedFat: 6.6 gservingSize: -sodium: 625.6 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Tuna and Vegetable Casserole
Directions
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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. Drain.
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.