Tuna and Vegetable Casserole

Ingredients

• 1/2 (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
• 1/3 cup 2 milk
• 1 (7 ounce) can albacore tuna, drained and broken into chunks
• 1/2 onion, chopped
• 1/2 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 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.