Tuna And Vegetable Casserole
Serves: 6
Camila Dooley
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
49
Sourness
38
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
340 g
Egg Noodle (package)1 cup
Pea (frozen)1 cup
Carrot (sliced)1 tsp
Olive Oil1 cup
Mushroom (sliced fresh)1 cup
Milk (2%)1 cup
Shredded Cheddar Cheese1 tbsp
Worcestershire Sauce1
SaltDirections:
1
Bring a large pot of lightly salted water to a boil
2
Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes
3
Drain
4
Preheat oven to 425 degrees F (220 degrees C)
5
Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes
6
Rinse vegetables with cold water and drain
7
Heat olive oil in a skillet over medium-high heat; saute mushrooms in hot oil until tender, 5 to 7 minutes
8
Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese
9
Mix in Worcestershire sauce, salt, and black pepper
10
Pour mixture into a casserole dish and top with French fried onions
11
Bake in the preheated oven until bubbling, about 20 minutes