- 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®)
- 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.
05/13/2018
recipepes.com
Tuna and Vegetable Casserole, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
