Tuna Vegetable Casserole Recipe

Name: Tuna Vegetable Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Pasta; 2 quarts water; 1 tablespoon kosher salt or 2 teaspoons table salt; 2 1/2 cups dry curly wide egg noodles; Vegetables; 1 tablespoon extra virgin olive oil; 1/3 cup chopped onion, up to 1/2 cup; 2 garlic cloves, minced (optional); 2 tablespoons chopped green bell peppers; 4 ounces fresh sliced white mushrooms, halved (can use more); 13 ounces frozen mixed vegetables (can use less); 1/4 teaspoon low-sodium instant chicken bouillon granules; 1/8 cup water; salt & pepper, to taste; Casserole; 1 (12 ounce) can chunk tuna in water, drained; 1/2 cup milk (I use skim milk); 1/2 cup mayonnaise; 1 (10 3/4 ounce) can Healthy Request cream of celery soup; 1 cup shredded cheddar cheese, plus more for topping

Servings: persons

Pasta
2 quarts water
1 tablespoon kosher salt or 2 teaspoons table salt
2 1/2 cups dry curly wide egg noodles
Vegetables
1 tablespoon extra virgin olive oil
1/3 cup chopped onion, up to 1/2 cup
2 garlic cloves, minced (optional)
2 tablespoons chopped green bell peppers
4 ounces fresh sliced white mushrooms, halved (can use more)
13 ounces frozen mixed vegetables (can use less)
1/4 teaspoon low-sodium instant chicken bouillon granules
1/8 cup water
salt & pepper, to taste
Casserole
1 (12 ounce) can chunk tuna in water, drained
1/2 cup milk (I use skim milk)
1/2 cup mayonnaise
1 (10 3/4 ounce) can Healthy Request cream of celery soup
1 cup shredded cheddar cheese, plus more for topping

1
Spray a 2.5 quart casserole dish with cooking spray. Prep vegetables.
2
Bring 2 quarts of water to a boil, then toss in kosher salt. Add egg noodles, stir and boil until al dente or just underdone; drain well in colander.
3
Meanwhile, heat a large skillet to medium heat with 1 tablespoon olive oil, then add onions, garlic, bell pepper and mushrooms. Saute about 6 minutes or until onions begin to soften.
4
Add frozen mixed vegetables, bouillon granules and up to 1/8 cup water. Stir well, bring to boil, cover & simmer 7-10 minutes or until tender. At end, drain liquid and season with salt and pepper. Re-cover and set aside.
5
Preheat oven to 350 degrees.
6
Flake drained tuna in large bowl. Add a scant 1/2 cup milk, mayo & soup; mix thoroughly. Stir in cooked vegetables. Add 1 cup shredded cheddar and drained noodles. Mix all together well.
7
Spoon tuna mixture into prepared casserole. Top with extra cheese and any additional toppings desired. Cook covered at 350 for 15-20 minutes. Remove cover and cook for 10 more minutes or until cheese is melted and bubbly.

1050

kcal

Calories

Fat

133

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Pasta, 2 quarts water, 1 tablespoon kosher salt or 2 teaspoons table salt, 2 1/2 cups dry curly wide egg noodles, and more.

Yes, Tuna Vegetable Casserole falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tuna Vegetable Casserole

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