Ingredients
8
8 servings
- •0.5 (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
- •0.33333334326744 cup 2% milk
- •1 (7 ounce) can albacore tuna, drained and broken into chunks
- •0.5 onion, chopped
- •0.5 cup shredded Cheddar cheese
- •1 tablespoon Worcestershire sauce
- •salt and ground black pepper to taste
- •1 cup French-fried onions (such as French's®)
Instructions
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
- Preheat the 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; sauté 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.
Nutritional Facts
Per 8 servings
- Calories: 398
- Carbohydrate: 38g
- Fat: 21g
- Fiber: 3g
- Protein: 14g
- Sugar: 5g
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