Prep Time::20 mins
Cook Time::30 mins
Total Time::50 mins
Servings::8
Yield::1 casserole
Ingredients
½ (12 ounce) package egg noodles
1 cup 1-inch pieces fresh-cut green beans
1 cup bite-size summer squash pieces
1 cup frozen peas
1 cup sliced carrots
1 teaspoon olive oil
1 cup sliced fresh mushrooms
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup 2% milk
1 (7 ounce) can albacore tuna, drained and broken into chunks
½ onion, chopped
½ cup shredded Cheddar cheese
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 cup French-fried onions (such as French's®)
Directions
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, occasionally stirring until cooked through but firm to the bite, about 5 minutes. Drain.
Preheat the oven to 425 degrees F (220 degrees C).
Combine green beans, squash, peas, and carrots in a microwave-safe glass or ceramic bowl; cook until tender, 3 to 10 minutes. Rinse vegetables with cold water and drain.
Heat olive oil in a skillet over medium-high heat; sauté mushrooms in hot oil until tender, 5 to 7 minutes.
Whisk mushroom soup and milk together in a large bowl; add vegetables, mushrooms, tuna, onion, and Cheddar cheese. Mix in Worcestershire sauce, salt, and black pepper. Pour mixture into a casserole dish and top with French fried onions.
Bake in the preheated oven until bubbling, about 20 minutes.
Tips
I top the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.