Tuna And Vegetable Casserole

Ingredients

• Servings: 1
• 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®)

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• 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.