Rating: 4 stars
25 Ratings
  • 5 star values: 6
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

30 mins
50 mins
20 mins
1 casserole


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

398 calories; protein 13.9g; carbohydrates 37.8g; fat 20.7g; cholesterol 33.2mg; sodium 625.6mg. Full Nutrition