Best Tuna Vegetable Casserole Recipes

TUNA AND VEGETABLE CASSEROLE

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.

VEGETABLE TUNA NOODLE CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a skillet, saute the celery, onion and green pepper in oil until tender; set aside. In a saucepan, combine the soup, cheese and milk. Cook and stir over low heat until cheese is melted. , Drain noodles; place in a large bowl. Add the celery mixture, soup mixture, tuna, mayonnaise, pimientos and salt. Pour into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

TUNA VEGETABLE CASSEROLE

Steps:

• 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.

VEGETABLE AND TUNA CASSEROLE

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.

TUNA VEGETABLE CASSEROLE

Steps:

• Preheat oven to 350.
• Combine the neufchatel cheese and milk in a saucepan over medium heat until the cheese is melted.
• Stir in mustard powder, salt, and pepper.
• In a large bowl, combine the vegetables, tuna, and cream cheese mixture and pour into a 9" square pan.
• Bake for 30 minutes, or until heated through.

TUNA-VEGETABLE CASSEROLE

Steps:

• Heat oven to 400°F. Place cereal in food-storage plastic bag or between sheets of waxed paper; crush with rolling pin. Set aside.
• Cook and drain macaroni as directed on box. In ungreased 2-quart casserole, stir soup, tuna, vegetables, milk, salt and pepper until blended. Stir in macaroni. In small bowl, mix crushed cereal and melted butter with fork; sprinkle over mixture in casserole.
• Bake uncovered about 30 minutes or until bubbly around edge and hot. Sprinkle with cheese; let stand 5 minutes before serving.