Creamy Tuna Veggie Bake

Name: Creamy Tuna Veggie Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: American
Ingredients: 0.33 cup 2% Reduced-Fat Milk; 7 oz Canned Tuna; 10.75 oz Cream of Mushroom Soup; 1 cup Fried Onions; 1 cup Green Beans; 1 cup Green Peas; 1 tsp Olive Oil; 0.5 whole Onion; 1 dash Salt & Pepper; 0.5 cup Shredded Cheddar Cheese; 1 cup Sliced Carrots; 1 cup Sliced Mushrooms; 1 cup Summer Squash; 6 oz Wide Egg Noodles; 1 tbsp Worcestershire Sauce

Side Dish 🥗Dinner 🍽️Lunch 🥪 American Sugar-Free Halal 🕌Comfort-Food Pescatarian 🐟

Creamy Tuna Veggie Bake layers tender egg noodles and a medley of green beans, squash, peas, carrots, and mushrooms in a rich mushroom sauce, finished with melted Cheddar and a crisp French-fried onion topping. It’s comforting and well-balanced, with creamy, savory notes and a satisfying crunch. Serve this weeknight-friendly casserole for a cozy family dinner or a potluck favorite.

Prep20 mins
Cook30 mins
Serves8
DifficultyEasy

1

Bring a large pot of lightly salted water to a boil. Cook the egg noodles in the boiling water, stirring occasionally, until cooked through but still slightly firm, about 5 minutes. Drain.
2

Preheat the oven to 425 degrees F (220 degrees C).
3

Combine the green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse the vegetables with cold water and drain.
4

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

Whisk the mushroom soup and milk together in a large bowl; add the vegetables, mushrooms, tuna, onion, and Cheddar cheese. Stir in the Worcestershire sauce, salt, and black pepper. Pour the mixture into a casserole dish and top with French fried onions.
6

Bake in the preheated oven until bubbling, about 20 minutes.