Tuna and Vegetable Casserole

Recipesfull introduces to you: Cinco de Mayo Recipes. (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.

Brief

Prep 20 mins

Cook: 30 mins

Total: 50 mins

Servings: 8

Yield: 1 casserole

Tuna and Vegetable Casserole

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) cancondensed 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®)

Super Nachos

Main Dish

Directions

Step 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.

Step 2

Preheat oven to 425 degrees F (220 degrees C).

Step 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.

Step 4

Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender 5 to 7 minutes.

Step 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.

Step 6

Bake in the preheated oven until bubbling about 20 minutes.

Nutritional Information

Tuna and Vegetable Casserole

Servings Per Recipe:8

Calories: 397.5

% Daily Value *

Protein: 13.9g 28%

Carbohydrates: 37.8g 12%

Dietary Fiber: 2.9g 12%

Sugars: 4.7g

Fat: 20.7g 32%

Saturated Fat: 6.6g 33%

Cholesterol: 33.2mg 11%

Vitamin A Iu: 3434.9IU 69%

Niacin Equivalents: 8.7mg 67%

Vitamin B6: 0.3mg 16%

Vitamin C: 10.6mg 18%

Folate: 78.5mcg 20%

Calcium: 100.1mg 10%

Iron: 2.4mg 13%

Magnesium: 38.5mg 14%

Potassium: 368.1mg 10%

Sodium: 625.6mg 25%

Thiamin: 0.3mg 35%

Calories From Fat: 186.4

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.