Classic Tuna Noodle Casserole with Spring Vegetables
A comforting and hearty tuna noodle casserole packed with spring vegetables, perfect for a family dinner.
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Ingredients
Yields 4 servings
- (8 oz) egg noodles
- (2 cans) (5 oz each) tuna in water, drained
- (1 cup) frozen peas
- (1 cup) fresh asparagus, chopped
- (1 cup) mushrooms, sliced
- (1 cup) milk
- (1 can) (10 2/4 oz) cream of mushroom soup
- (1 cup) shredded cheddar cheese
- (1/2 cups) breadcrumbs
- (2 tbsp) olive oil
- (1/2 tsp) garlic powder
- (1/2 tsp) onion powder
- (1/2 tsp) salt
- (1/4 tsp) black pepper
Instructions
- 1
Preheat the oven to 350°F (175 °C).
- 2
Cook 8 oz egg noodles according to package instructions until al dente. Drain and set aside.
- 3
In a large mixing bowl, combine 2 cans of drained tuna, 1 cup frozen peas, 1 cup chopped asparagus, and 1 cup sliced mushrooms.
- 4
In a separate bowl, whisk together 1 cup milk, 1 can cream of mushroom soup, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp salt, and 1/4 tsp black pepper.
- 5
Add the cooked egg noodles to the tuna and vegetable mixture, then pour the milk mixture over the top. Stir until well combined.
- 6
Transfer the mixture to a greased 9x13 inch baking dish.
- 7
Sprinkle 1 cup shredded cheddar cheese evenly over the top, followed by 1/2 cup breadcrumbs and drizzle with 2 tbsp olive oil.
- 8
Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- 9
Let cool for 5 minutes before serving.
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