Tuna Noodle And Vegetable Casserole
A creamy tuna noodle casserole packed with vegetables and cheese, baked to perfection. Comforting and flavorful, ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Saute minced onion in 2 tablespoons butter and mix with drained peas. Break tuna into flakes with a fork.
- Combine 6 tablespoons butter, flour, Worcestershire sauce, salt, pepper, and milk to make a cream sauce.
- Cook the mixture over low heat until it thickens.
- Add 1 cup grated cheese to the sauce and stir until melted.
- Place the peas, cooked noodles, and tuna in a greased casserole dish.
- Pour the cream sauce over the mixture and cover with the remaining 1/2 cup grated cheese.
- Bake in a 350°F oven for 25 to 30 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk in the cream sauce. You can substitute the tuna with canned salmon for a different flavor. Adding some chopped bell peppers or mushrooms can enhance the vegetable content. For a crunchier topping, mix breadcrumbs with the remaining cheese before baking.
Serving Suggestions
This Tuna Noodle and Vegetable Casserole pairs beautifully with a simple green salad or steamed vegetables for a complete meal. A slice of crusty bread can complement the dish well. For a comforting dinner, serve it alongside a warm bowl of tomato soup or a light, refreshing cucumber salad.
Storage & Reheating
Leftover casserole can be stored in an airtight container in the refrigerator for up to three days. To reheat, place it in a preheated oven at 350°F for about 15-20 minutes until warmed through. You can also microwave individual portions for convenience, but the oven will help maintain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Noodle And Vegetable Casserole contains roughly 1268 calories, with 19g protein, 59g carbohydrates, and 108g fat. It is an excellent source of protein (37% of the Daily Value), iron (22% of the Daily Value), and dietary fiber (20% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to the baking step and refrigerate it for a day. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven. This way, it will bake evenly and thoroughly.
What can I use instead of tuna?
You can easily substitute tuna with canned salmon or shredded chicken for a different protein option. For a vegetarian version, consider using chickpeas or a mix of your favorite vegetables to create a hearty dish.
Can I freeze the casserole?
Yes, this casserole can be frozen before baking. Wrap it tightly in plastic wrap and foil. When ready to use, thaw it in the refrigerator overnight and then bake as instructed. Note that the texture may change slightly after freezing.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).