Tuna and Vegetable Casserole

Tuna and Vegetable Casserole

Enaid

"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."
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Ingredients

50 m servings 397 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 20.7 g
  • 32%
  • Carbs:
  • 37.8g
  • 12%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 626 mg
  • 25%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. Preheat 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; saute 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.

Reviews

Read all reviews 6
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Tuna & Vegetable Casserole Haiku: "This is unlike me, TOO many vegetables, in this casserole." The poor tuna got lost in all those veggies, and we LOVE veggies in our house. I know that I will m...

Good one here…the veggies could have gone into the pot with pasta near the end .. maybe the last 5 or 6 minutes. I would have sautéed the onions with the mushrooms in the skillet for a nice mixt...

I didn't use the onion or the squash. Seeing that it called for a cup for each vegetable I doubled the tuna. The carrots came out a kind of a bit hard, so next time I make this recipe, I'll cook...

I will make again. I cut the cheese way back to 1/4 cup, used more mushrooms and peas, no green beans or squash this time. I didn't miss the french onion topping either.

Very tasty. I think you could use almost any vegetables; I used portobello mushrooms, carrots, corn, and broccoli. Next time I would add more Worcestershire, and perhaps more tuna... Or less p...

This is a wonderful EASY recipe. My family and friends love it. As with others, I tweaked this and used more tuna and used vegetables I had on hand (some frozen). I love to put shredded cheese o...

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