Prep 10 mins
Cook 30 mins
Tuna casserole with green beans, red or green peppers, celery and onion in it.
- 3 cups dried medium egg noodles
- 1 cup frozen green beans
- nonstick cooking spray
- 1 slice whole wheat bread, crumbled into coarse bread crumbs
- 2 teaspoons butter or 2 teaspoons margarine, melted
- 2 stalks celery, sliced
- 3⁄4 cup red bell peppers or 3⁄4 cup green bell pepper, chopped
- 1⁄2 cup chopped onion
- 1 (12 fluid ounce) can fat-free evaporated milk
- 1 (10 3/4 ounce) cancondensed low-fat cream of mushroom soup
- 1 (9 ounce) can tuna in water, drained and flaked (I like to use 2 cans)
- Prepare pasta according to package directions, adding green beans during last 3 minutes of cooking.
- Drain; set aside.
- Preheat oven to 375 degrees.
- Spray 2-quart casserole dish with nonstick cooking spray.
- Coat bread crumbs with melted butter.
- Coat large, nonstick skillet with nonstick cooking spray.
- Heat over medium-high heat.
- Add celery, bell pepper and onion.
- Cook, stirring occasionally, for 2 to 3 minutes or until crisp-tender.
- Stir in pasta, evaporated milk, soup and tuna; mix well.
- Cook for 2 minutes.
- Pour into prepared casserole dish.
- Sprinkle with bread crumbs.
- Bake for 20 to 25 minutes or until bubbly and bread crumbs are golden.
Great! I might use canned green beans next time though. We liked this alot! I left out the peppers, and used cream of chicken soup instead of the mushroom soup.
I loved this simple comfort dish! Using whole wheat noodles and subbing sugar snap peas for the green beans, it went together quickly and filled up my dieter's plate without any guilt. I used 1 can of tuna for half the recipe and it served 2 perfectly. It baked up fast - 10 minutes and the topping was brown. Thanks for sharing this winner!
I was looking for ways to use up the many many green beans that I have been finding in my CSA box and thought this recipe would accomplish that quickly if I doubled it. So I did. It turned out ok. I used green bell peppers which kind of took over the dish. I also used 14oz cans of Amy's Mushroom soup and the mixture was very liquidy before I baked it, but turned out to be a fine consistency when it came out of the oven. I used whole wheat noodles and undercooked them by 3 minutes, but they still turned out mushy.