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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 254.4
  • Total Fat: 11.1 g
  • Cholesterol: 50.0 mg
  • Sodium: 801.5 mg
  • Total Carbs: 22.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 16.7 g

View full nutritional breakdown of Tuna Noodle Veggie Casserole calories by ingredient
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Tuna Noodle Veggie Casserole

Submitted by: RACHELBONNEAU

Introduction

My mom used to make something vaguely similar to this when I was little - I just added extra veggies.
It's supposed to serve 12, but it will easily serve 18 - the trick is to use full fat cheese. And you HAVE to use the Campbell's soup - no other will do!

Note: This will be extremely thick. I haven't figured out how to make it creamy without significantly adding to the calories and fat.
My mom used to make something vaguely similar to this when I was little - I just added extra veggies.
It's supposed to serve 12, but it will easily serve 18 - the trick is to use full fat cheese. And you HAVE to use the Campbell's soup - no other will do!

Note: This will be extremely thick. I haven't figured out how to make it creamy without significantly adding to the calories and fat.

Number of Servings: 18

Ingredients

    1 12oz package wide egg noodles
    2 tsp salt
    1c frozen broccoli, chopped
    1/2c frozen sweet baby peas
    1/2c frozen carrots, chopped
    8oz sliced fresh mushrooms
    2 tbsp butter
    1 small yellow onion, chopped
    2 green onions, chopped
    1 small red onion, chopped
    1 clove garlic, minced
    1/2c celery, chopped
    3 cans solid white tuna, drained
    2 cans Campbell's garlic roasted cream of mushroom soup
    2c cheddar cheese, grated
    1/2c sharp cheddar cheese, grated
    1/3c milk (I use 1%)
    1 tbsp half & half
    salt and pepper to taste
    3/4c garlic and herb bread crumbs

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Directions

1 Preheat oven to 400°F.
2 In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli, peas and carrots and cook for 2 minutes. Drain in a colander and set aside.
3 While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside.
4 After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions with the garlic and celery until translucent. Add the pasta and veggie mixture back into the pot; add the mushrooms. Mix together. Add the tuna, can of cream of mushroom soup, grated cheeses, milk and cream, and mix together. Add salt and pepper to taste.
5 Sprinkle bread crumbs over the top and cook for 20 minutes at 400°F in the oven, until the topping has browned.

Number of Servings: 18

Recipe submitted by SparkPeople user SOPHIABELLA.





TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • My Hubby loves tuna and this looks incredible. I'll be getting the ingredients next trip to the store and trying this very soon. Thanks. - 7/26/09

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