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.

Enaid

Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Servings:
8
Yield:
1 casserole
Advertisement

Ingredients

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

Directions

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.

    Advertisement
  • 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
Advertisement

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/10/2014
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 make this again (tasted fantastic -- just needed salt when we served it b/c I took the submitter's suggestion and exchanged the french-fried onion for additional grated cheddar on top), but I would reduce the peas/carrots/green beans/zucchini/mushrooms to maybe 1/2 c. each. Oh, and I just mixed frozen peas, carrots and green beans in that way rather than zapping them at all, and when I sauteed the mushroom, I also lightly-sauteed the zucchini and onion. 425 deg for 20 min. started to scorch the cheese and noodles around the edges (a little crusty I'm down w/!) so I think next go-around, I'd go more like 350 covered for 20 min., then uncovered for 10-15 w/ the extra cheese on top. I'm glad that I made this and am able to give it a positive rating to hopefully knock that dopey 1-star review for "not knowing what to do w/ the noodles" - duh! Read More
(17)

Most helpful critical review

Rating: 3 stars
02/29/2020
Overall a good concept. I would make it again. The only exception being that I would add the fried onion topping at the very end. Most of my topping was burnt and had to be picked off. Read More
26 Ratings
  • 5 star values: 5
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 0
Rating: 4 stars
12/10/2014
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 make this again (tasted fantastic -- just needed salt when we served it b/c I took the submitter's suggestion and exchanged the french-fried onion for additional grated cheddar on top), but I would reduce the peas/carrots/green beans/zucchini/mushrooms to maybe 1/2 c. each. Oh, and I just mixed frozen peas, carrots and green beans in that way rather than zapping them at all, and when I sauteed the mushroom, I also lightly-sauteed the zucchini and onion. 425 deg for 20 min. started to scorch the cheese and noodles around the edges (a little crusty I'm down w/!) so I think next go-around, I'd go more like 350 covered for 20 min., then uncovered for 10-15 w/ the extra cheese on top. I'm glad that I made this and am able to give it a positive rating to hopefully knock that dopey 1-star review for "not knowing what to do w/ the noodles" - duh! Read More
(17)
Rating: 4 stars
05/28/2015
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 mixture of flavors there and when do we add the pasta to the casserole dish? I assume it would be in step 5. I like the Worcestershire splash ( a rock star friend of mine did it that way). Overall a nice healthy and colorful Tuna Casserole !! Chris jazz cook Ho… Read More
(5)
Rating: 4 stars
03/31/2015
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 them longer. This was an amazing dish. I will be throwing this recipe into the dinner rotation. Thanks Enaid for sharing this recipe. Read More
(2)
Advertisement
Rating: 4 stars
01/03/2017
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 cheese or crushed potato chips" as the author notes.... instead add some crunch with shaved almonds which provide healthful fat.... also good to use whole wheat rotini/similar in lieu of egg noodles. Read More
(1)
Rating: 4 stars
11/02/2016
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 on top instead of the French onions. Definitely one I will make again but I will add an extra can of tuna next time since I could barely taste the tuna. Read More
(1)
Rating: 4 stars
12/21/2016
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 also added garlic powder italian seasoning and celery salt in addition to the salt and pepper. I used half mozzarella and half cheddar cheese to mix in and saved some for the topping. Instead of milk I used sour cream since I still had some on hand. I also topped it with panko bread crumbs with mozzarella and cheddar cheese. My husband went back for seconds and my daughter cleaned her plate! (something she rarely does) I will be making this again. Read More
(1)
Advertisement
Rating: 4 stars
04/10/2017
Use only good solid white tuna and assuming you like tuna then add an extra can. I would double the milk to get it a little more wetter. I didn't like it for leftovers but it is a good recipe. Read More
Rating: 4 stars
06/02/2016
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. Read More
Rating: 3 stars
02/29/2020
Overall a good concept. I would make it again. The only exception being that I would add the fried onion topping at the very end. Most of my topping was burnt and had to be picked off. Read More
Advertisement