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Tuna and Vegetable Casserole

Tuna and Vegetable Casserole


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


  • 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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  • Prep

  • Cook

  • Ready In

  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.

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Read all reviews 9
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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...

had cream of asparagus on hand which worked fine.... but if one wishes to eat more healthfully, suggest skipping the directive to serve it "topped ... with French fried onions" or "more grated c...

I just made this tonight and it was great! I did make some adjustments. I sauteed the mushrooms with the onion and vegetables as another poster suggested. I also cut the vegetables in half. I al...

This turned out delicious. I omitted mushrooms since we didn't have any, substituted heavy cream for the milk, and added some garlic powder. To cut down on extra carbs I put shredded mozzarella ...

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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