Tuna and Vegetable Casserole
Description
Tuna and vegetable casserole comes together quickly with this recipe that calls for plenty of fresh and frozen vegetables that are usually on-hand.
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 3/4 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®)
Directions
1
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.
2
Preheat the oven to 425 degrees F (220 degrees C).
3
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.
4
Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
5
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.
6
Bake in the preheated oven until bubbling, about 20 minutes.