Tuna and Vegetable Casserole

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.