Tuna Vegetable Casserole
- Ready In:
- 1hr
- Ingredients:
- 17
- Serves:
-
6-8
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
directions
- Spray a 2.5 quart casserole dish with cooking spray. Prep vegetables.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees.
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
ninja
St. Louis, Missouri
I'm a transplant from Alabama now living in a St. Louis, MO suburb. After many years as a senior consultant, I had to have major surgery with a long recovery period, which is when I found your site. What a thrill!!
I spent many years collecting cook books before losing them all (including my Mom's recipes) in a house fire. I still collect books when I can, but more often I frequent 'Zaar and get the best recipes!
I rate the recipes I really love, which is why most of my ratings are high. So far I haven't encountered a recipe I didn't like where I didn't change something in the original, and I don't think it fair to give a low rating under those circumstances.
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">