Quick Tuna And Vegetable Casserole Recipes

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QUICK AND EASY TUNA CASSEROLE



Quick and Easy Tuna Casserole image

Quick and Easy Tuna Casserole is perfect for the busy mom!

Provided by Jennie Ridgeway

Categories     Seafood     Fish     Tuna

Time 30m

Yield 5

Number Of Ingredients 7

1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (5 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste

Steps:

  • Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot.
  • Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.

Nutrition Facts : Calories 662.2 calories, Carbohydrate 71.8 g, Cholesterol 111.6 mg, Fat 24.2 g, Fiber 5.1 g, Protein 38.4 g, SaturatedFat 12 g, Sodium 1828.1 mg, Sugar 9.9 g

TUNA-VEGETABLE CASSEROLE



Tuna-Vegetable Casserole image

How do you update a favorite casserole and make it even better? Just top it with a delicious crunchy topping made with Chex® cereal!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 5

Number Of Ingredients 10

2 cups Corn Chex™ cereal
1 box (7 oz) elbow macaroni (2 1/2 cups)
1 can (10 3/4 oz) condensed cream of mushroom soup
1 can (5 oz) tuna in water, drained
1 bag (12 oz) frozen mixed vegetable, thawed, drained
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter or margarine, melted
1/2 cup shredded Cheddar cheese (2 oz)

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.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g

QUICK TUNA CASSEROLE



Quick Tuna Casserole image

This is the quickest tuna casserole ever! You can also 'fancy it up' by transferring it to a baking dish, topping it with fried onions, and broiling it for a few minutes.

Provided by Tresa Raymer

Categories     Seafood     Fish     Tuna

Time 25m

Yield 4

Number Of Ingredients 4

1 (7.25 ounce) package macaroni and cheese mix
1 (10.75 ounce) can condensed cream of mushroom soup
1 (9 ounce) can tuna, drained
1 (10 ounce) can peas, drained

Steps:

  • Prepare macaroni and cheese mix according to package directions. Stir in the cream of mushroom soup, tuna and peas. Mix well, and heat until bubbly.

Nutrition Facts : Calories 362.7 calories, Carbohydrate 46.1 g, Cholesterol 26.3 mg, Fat 7.1 g, Fiber 3.2 g, Protein 28.1 g, SaturatedFat 2.1 g, Sodium 1062.2 mg, Sugar 8.4 g

TUNA NOODLE CASSEROLE WITH VEGETABLES



Tuna Noodle Casserole with Vegetables image

See smiles all around when you serve Tuna Noodle Casserole with Vegetables. This Tuna Noodle Casserole with Vegetables is both easy and delicious!

Provided by My Food and Family

Categories     Home

Time 40m

Yield Makes 6 servings, about 1 cup each.

Number Of Ingredients 5

2 cups medium-size pasta, uncooked
1 pkg. (16 oz.) frozen mixed vegetables, thawed, drained
1/2 lb. (8 oz.) VELVEETA, cut into 1/2-inch cubes
2 cans (5 oz. each) tuna in water, drained, flaked
1/2 cup milk

Steps:

  • Heat oven to 350ºF.
  • Cook pasta in large saucepan as directed on package, adding vegetables to the boiling water the last minute. Drain; return to pan.
  • Stir in VELVEETA, tuna and milk. Spoon into 1-1/2-qt. casserole; cover.
  • Bake 15 to 20 min. or until heated through. Stir before serving.

Nutrition Facts : Calories 330, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 45 mg, Sodium 750 mg, Carbohydrate 39 g, Fiber 3 g, Sugar 7 g, Protein 24 g

EASY CHEESY TUNA CASSEROLE



Easy Cheesy Tuna Casserole image

A quick and easy main dish. Serve with green salad.

Provided by Wendi

Categories     Seafood     Fish     Tuna

Time 40m

Yield 2

Number Of Ingredients 7

1 (16 ounce) package medium seashell pasta
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1 (15 ounce) can mixed vegetables, drained
1 (5 ounce) can tuna, drained
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Add 1 tablespoon oil to the water to prevent sticking. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C).
  • In a 2 quart saucepan over medium heat, combine the cream of mushroom soup, mixed vegetables, canned tuna, and 1 cup of the cheddar cheese. Gently fold pasta into the soup mixture and mix thoroughly. Pour pasta and soup mixture into a 11x7 inch baking dish. Sprinkle remaining cup of cheese on top.
  • Bake in a preheated oven until cheese is melted and bubbly.

Nutrition Facts : Calories 1697.1 calories, Carbohydrate 190 g, Cholesterol 163.7 mg, Fat 67.7 g, Fiber 15.6 g, Protein 85.6 g, SaturatedFat 33.6 g, Sodium 2353.6 mg, Sugar 10.4 g

TUNA AND VEGETABLE CASSEROLE



Tuna and Vegetable Casserole image

In an attempt to eat healthier, my husband and I have been eating more vegetables and less meats. As a result, I have become more creative coming up with dinner meals. This casserole was delicious, used fresh vegetables I had on hand, and went together very quickly. I topped the casserole with French fried onions. Another option would be more grated cheese or crushed potato chips.

Provided by Enaid

Categories     Seafood     Fish     Tuna

Time 50m

Yield 8

Number Of Ingredients 15

½ (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
⅓ cup 2% milk
1 (7 ounce) can albacore tuna, drained and broken into chunks
½ onion, chopped
½ cup shredded Cheddar cheese
1 tablespoon Worcestershire sauce
salt and ground black pepper to taste
1 cup French-fried onions (such as French's®)

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.

Nutrition Facts : Calories 397.5 calories, Carbohydrate 37.8 g, Cholesterol 33.2 mg, Fat 20.7 g, Fiber 2.9 g, Protein 13.9 g, SaturatedFat 6.6 g, Sodium 625.6 mg, Sugar 4.7 g

VEGETABLE TUNA NOODLE CASSEROLE



Vegetable Tuna Noodle Casserole image

"Our sons really like this quick casserole because it tastes special," says Florence Munger of Malone, New York. The creamy main dish is easy to assemble with pantry items such as canned tuna, egg noodles, cream soup and pimientos.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4-6 servings.

Number Of Ingredients 12

3 cups uncooked egg noodles
1 cup chopped celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon canola oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup shredded cheddar cheese
1 cup whole milk
1 can (12 ounces) tuna, drained and flaked
1/2 cup mayonnaise
1 jar (2 ounces) diced pimientos, drained
1/2 teaspoon salt

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.

Nutrition Facts : Calories 435 calories, Fat 27g fat (8g saturated fat), Cholesterol 69mg cholesterol, Sodium 1001mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

TUNA VEGETABLE CASSEROLE



Tuna Vegetable Casserole image

I came up with this recipe when trying to throw together something quick that had two full servings of vegetables per serving. I have been using a blend of broccoli, cauliflower, and carrots, but I think you could also use peas, spinach, onions, mushrooms, or green beans.

Provided by MsLizze

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 6

12 ounces neufchatel cheese (light cream cheese)
1/2 cup milk
2 teaspoons mustard powder (optional)
salt and pepper
2 lbs frozen vegetables
2 (5 ounce) cans tuna

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.

Nutrition Facts : Calories 321.7, Fat 16.8, SaturatedFat 8.5, Cholesterol 62.8, Sodium 289.3, Carbohydrate 23.4, Fiber 6.1, Sugar 1.8, Protein 21.9

QUICK TUNA AND VEGETABLE CASSEROLE



Quick Tuna and Vegetable Casserole image

Tuna, green peas, and a savory cheddar and broccoli flavored rice mix make a quick, flavorful main dish in only 20 minutes.

Provided by Allrecipes Member

Time 20m

Yield 4

Number Of Ingredients 5

2 ½ cups water
1 (5.7 ounce) package Knorr® Rice Sides™ - Cheddar Broccoli
1 cup frozen green peas, partially thawed*
1 (6 ounce) can tuna, drained and flaked
2 tablespoons I Can't Believe It's Not Butter!® Spread

Steps:

  • Bring water to a boil in 12-inch skillet.
  • Stir in remaining ingredients.
  • Reduce heat to low and simmer, stirring occasionally, 12 minutes or until rice is tender.

Nutrition Facts : Calories 277.3 calories, Carbohydrate 15.3 g, Cholesterol 12.6 mg, Fat 7.9 g, Fiber 6.3 g, Protein 16.8 g, SaturatedFat 4.1 g, Sodium 135.9 mg, Sugar 2 g

VERY QUICK AND EASY TUNA CASSEROLE



Very Quick and Easy Tuna Casserole image

This is one of my family favourites. The kids love it my mum taught me how to cook this. It has only a few ingredients so is cheap as well, pasta, tuna, tomato soup and cheese.

Provided by marzmumoffour

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

500 g spiral shaped pasta or 500 g pasta shells
1 (425 g) can tuna
1 (850 g) can tomato soup
2 cups of grated cheese

Steps:

  • Cook pasta as per directions on pack.
  • In a large lasagne dish pour in the soup and tuna, stir with a fork until well combined.
  • Do the same for the cheese stir well.
  • When the pasta is cooked drain and pour into the lasagna dish.
  • Stir until well combined, eat immediately or cover and bake for 10 minutes in a hot oven.

Nutrition Facts : Calories 620.9, Fat 14.7, SaturatedFat 7.3, Cholesterol 51, Sodium 1176.2, Carbohydrate 84.4, Fiber 4.4, Sugar 13, Protein 37.1

TUNA VEGETABLE CASSEROLE



Tuna Vegetable Casserole image

A lot of combined recipes and a lot of tasting led me to this vegged-up comfort meal. A few more steps round out this one-dish meal with a full complement of sauteed vegetables. You can change or expand the toppings to include panko or bread crumbs with a little butter, crushed potato chips, paprika, etc.

Provided by ninja

Categories     One Dish Meal

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

2 quarts water
1 tablespoon kosher salt or 2 teaspoons table salt
2 1/2 cups dry curly wide egg noodles
1 tablespoon extra virgin olive oil
1/3 cup chopped onion, up to 1/2 cup
2 garlic cloves, minced (optional)
2 tablespoons chopped green bell peppers
4 ounces fresh sliced white mushrooms, halved (can use more)
13 ounces frozen mixed vegetables (can use less)
1/4 teaspoon low-sodium instant chicken bouillon granules
1/8 cup water
salt & pepper, to taste
1 (12 ounce) can chunk tuna in water, drained
1/2 cup milk (I use skim milk)
1/2 cup mayonnaise
1 (10 3/4 ounce) can Healthy Request cream of celery soup
1 cup shredded cheddar cheese, plus more for topping

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.

Nutrition Facts : Calories 374, Fat 18.7, SaturatedFat 6.4, Cholesterol 66, Sodium 1696.1, Carbohydrate 27.9, Fiber 3.6, Sugar 2.4, Protein 24.8

VEGETABLE AND TUNA CASSEROLE



Vegetable and Tuna Casserole image

Whoever holds the crown for best tuna casserole in your family is going to lose it! It'll be yours once you present them with this dish.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 12

3 Tbsp. olive oil
3 zucchini (1 lb.), thinly sliced
1 eggplant, peeled, coarsely chopped
1 each red and yellow bell pepper, coarsely chopped
2 onions, coarsely chopped
2 cloves garlic, minced
1/4 tsp. ground black pepper
4 eggs
1/2 cup MIRACLE WHIP Light Dressing
2 cans (5 oz. each) chunk light tuna in water, drained, flaked
1 cup KRAFT 100% Grated Parmesan and Romano Cheese
1 pkg. (7 oz.) KRAFT 2% Milk Shredded Sharp Cheddar Cheese

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.

Nutrition Facts : Calories 300, Fat 19 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 135 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g

EASY TUNA CASSEROLE



Easy Tuna Casserole image

A quick and easy casserole that children and teenagers just love (and you still get a vegetable into them). This was a favorite dish of mine and my brothers and now THE favorite dish for my two kids. Comfort food I guess. The best part is that it's so easy they can make it themselves!

Provided by Just Call Me Martha

Categories     Lunch/Snacks

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 can flaked solid white tuna
1 can mushroom soup
1 cup milk
1 cup frozen peas
1 1/2 cups crushed potato chips

Steps:

  • Mix together in casserole dish: tuna, mushroom soup, milk, peas and 3/4 cup crushed chips.
  • Sprinkle remainder of the chips on top.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 365, Fat 15.3, SaturatedFat 4.5, Cholesterol 44.7, Sodium 1192.6, Carbohydrate 23.2, Fiber 3.5, Sugar 4.2, Protein 32.9

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