This tuna vegetable casserole is delicious. The recipe calls for plenty of fresh and frozen vegetables that are usually on hand. In an attempt to eat healthier, my husband and I have been eating more vegetables and fewer meats. As a result, I have become more creative in coming up with dinner meals.
Ingredients
- egg noodles: 0.5 pack (12 ounce pack)
- 1-inch pieces fresh-cut green beans: 1 cup
- bite-size summer squash pieces: 1 cup
- frozen peas: 1 cup
- carrots: 1 cup (sliced)
- olive oil: 1 tsp
- fresh mushrooms: 1 cup (sliced)
- condensed cream of mushroom soup: 1 can (10.75 ounce can)
- 2% milk: 0.33333 cup
- albacore tuna, drained and broken into chunks: 1 can (7 ounce can)
- onion: 0.5 piece (chopped)
- cheddar cheese: 0.5 cup (shredded)
- Worcestershire sauce: 1 Tbsp
- salt and ground black pepper: (to taste)
- French-fried onions (such as French's®): 1 cup
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
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Preheat the oven to 425 degrees F (220 degrees C).
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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.
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Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
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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.
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Bake in the preheated oven until bubbling, about 20 minutes.
