Description
In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.
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®)
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Servings: 8