Best Tuna And Vegetable Casserole Recipes

TUNA AND VEGETABLE CASSEROLE

Tuna and Vegetable Casserole image

In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.

Provided by Enaid

Categories Seafood Fish Tuna

Time 50m

Yield 8

Number Of Ingredients 15

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®)

Steps:

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
Preheat 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; saute 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.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g

VEGETABLE AND TUNA CASSEROLE

Vegetable and Tuna Casserole image

Whoever holds the crown for best tuna casserole in your family is going to lose it! It'll be yours once you present them with this dish.

Provided by My Food and Family

Categories Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 12

Ingredients

3 Tbsp. olive oil
3 zucchini (1 lb.), thinly sliced
1 eggplant, peeled, coarsely chopped
1 each red and yellow bell pepper, coarsely chopped
2 onions, coarsely chopped
2 cloves garlic, minced
1/4 tsp. ground black pepper
4 eggs
1/2 cup MIRACLE WHIP Light Dressing
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup KRAFT 100% Grated Parmesan and Romano Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese

Steps:

Heat oven to 350°F.
Heat oil in large skillet on medium-high heat. Add zucchini, eggplant, bell peppers, onions, garlic and black pepper; cook 12 to 15 min. or until vegetables are crisp-tender, stirring occasionally.
Whisk eggs and dressing in large bowl until blended. Stir in tuna, grated cheese and 1 cup shredded cheese. Add vegetable mixture; mix lightly. Spoon into 13x9-inch dish sprayed with cooking spray. Top with remaining shredded cheese.
Bake 20 to 25 min. or until top is lightly browned and knife inserted in center comes out clean. Let stand 10 min. before serving.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g