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Tuna and Vegetable Casserole Recipe

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Tuna and Vegetable Casserole Recipe

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    Cuisine:

    Directions

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    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) can condensed 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®)
  • Methods :

  • 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.

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