Name: Not-Your-Average Garden Vegetable Tuna Casserole
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1/2 cup frozen corn; 1/2 cup frozen peas; 1 cup carrots, washed, peeled and cut into coins or on the diagonal (about 2 whole carrots); 1 cup broccoli, washed, trimmed and cut into florets (about one small stalk); 1 cup cauliflower, washed, trimmed and cut into florets (about 1/4 of a head); 1 small onion (your choice of color: yellow, white, or red), peeled and diced; 3 tablespoons olive oil, divided; 6 mini bell peppers or 1 bell pepper in (your choice of color: red, yellow, orange or green), washed, seeded and chopped; 1 medium zucchini, washed, cut in half lengthwise and then cut into 1/2 inch moons; 1 cup of mushrooms, wiped clean and sliced (8-ounce carton); 3 ounces whole black olives, drained and cut in half; 3 – 5-ounce cans of water-packed tuna, drained; 6 ounces extra-wide eggs noodles; 1 teaspoon salt; 1 – 10 3/4 ounce can of Campbell’s Healthy Request Cream of Mushroom Soup; 1/2 cup of light mayonnaise; 2 cups of reduced-fat shredded four-cheese blend

Not-Your-Average Garden Vegetable Tuna Casserole

tuna casserole in a baking dish full of veggies and topped with melted cheese

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5 from 1 review

This Garden Vegetable Tuna Casserole is definitely not your average! Chockful of a variety of fresh vegetables cooked to perfection in a variety of different ways, the canned tuna is combined with comforting extra-wide egg noodles, tossed together with a creamy mayo-soup mixture, topped with shredded cheese, and baked in the oven until melty and gooey. Each bite is a little bit of heaven leaving you wanting more. Make two casseroles and freeze the second so that you have an amazing dinner ready for a busy night!

Author: Carole from Toot Sweet 4 Two
Prep Time: 30 mins
Cook Time: 1 hour
Total Time: 1 hour 30 mins
Yield: 8 1x
Category: Casserole
Cuisine: American

Ingredients

Scale

1/2 cup frozen corn
1/2 cup frozen peas
1 cup carrots, washed, peeled and cut into coins or on the diagonal (about 2 whole carrots)
1 cup broccoli, washed, trimmed and cut into florets (about one small stalk)
1 cup cauliflower, washed, trimmed and cut into florets (about 1/4 of a head)
1 small onion (your choice of color: yellow, white, or red), peeled and diced
3 tablespoons olive oil, divided
6 mini bell peppers or 1 bell pepper in (your choice of color: red, yellow, orange or green), washed, seeded and chopped
1 medium zucchini, washed, cut in half lengthwise and then cut into 1/2 inch moons
1 cup of mushrooms, wiped clean and sliced (8-ounce carton)
3 ounces whole black olives, drained and cut in half
3 – 5-ounce cans of water-packed tuna, drained
6 ounces extra-wide eggs noodles
1 teaspoon salt
1 – 10 3/4 ounce can of Campbell’s Healthy Request Cream of Mushroom Soup
1/2 cup of light mayonnaise
2 cups of reduced-fat shredded four-cheese blend

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Instructions

Place a large pot of water on the stove (preferably with a pasta strainer) and bring it to a boil on high.
Add 1 teaspoon of salt and 1 tablespoon olive oil to boiling water.
Add extra-wide egg noodles to boiling water and cook per package directions minus 2 minutes (so about 5 minutes).
Once cooked, drain noodles from water and allow to cool while you prepare everything else.
Place frozen corn and frozen peas in a large mixing bowl.
Prepare carrots, broccoli, and cauliflower per above (cleaning and chopping) and cook each in the microwave until not quite fork-tender (about 5 minutes, each).
Drain and add cooked carrots, broccoli, and cauliflower to the frozen corn and peas in the mixing bowl.
In the meantime, prepare the onion, celery, peppers, zucchini, and mushrooms per above.
Add 1 tablespoon of olive oil to a large skillet.
Add onions, celery, and bell peppers and sauté until translucent.
Add these cooked veggies to the large mixing bowl.
Add another tablespoon of olive oil to skillet.
Add zucchini and sauté until tender.
Add mushrooms and sauté until tender.
Add sautéed veggies to the rest of the veggies in large mixing bowl.
Preheat oven to 350 degrees.
Add olives and tuna to the veggies in the large mixing bowl and mix together until well combined.
Add drained egg noodles to veggies in the large bowl and mix together.
In a separate small bowl, add cream of mushroom soup and mayonnaise and stir to combine.
Add soup/mayo mixture to the large bowl and stir to combine all.
Spoon into 9″ x 13″ baking dish.
Cover with shredded cheese.
Loosely cover with aluminum foil (you don’t want the cheese to stick to the foil, so “tent” it).
Bake for 1 hour and test for doneness by inserting a knife in the center and checking whether it is hot or cold.
If the knife is cold, cook for another 15 minutes.

Notes

Refrigerate any leftovers. Either reheat in the oven or in the microwave. If reheating in the oven, remove the casserole dish from the refrigerator at least 30 minutes before placing in a preheated oven. Be sure to tent with foil. Test for doneness by inserting a knife in the center to see if it is hot after about 40 minutes. If reheating in the microwave, place a serving portion in a microwave-safe dish and cover with a piece of wax paper. Microwave on high for 1 minute and if not hot enough, microwave for 30 more seconds.

Keywords: tuna casserole

Find it online: https://tootsweet4two.com/garden-vegetable-tuna-casserole/