Tuna-noodle-veggie casserole

Name: Tuna-noodle-veggie casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 each 10 oz can condensed cream of mushroom soup; 1 each 14.5 ounce can fire roasted diced tomatoes; 2 each 5 ounce can tuna in water do not drain; 1 each 8oz bag no yolk dumpling or egg noodles; 6 oz Frozen mixed vegetables or vegetables of your choice; 2 each Can of water using tomato can to measure; 1/2 cup Mozzarella cheese shredded; 2 tbsp Cream cheese; 1/2 tbsp Hidden Valley ranch seasoning and salad dressing mix

Allison @cook_3049571

I take care of my grandchildren throughout the week. So this morning I needed something for lunch. grabbed tuna, noodles, soup, and tomatoes. Figured I could make something they would like that was healthy for lunch with those ingredients. And they did love it!

Allison @cook_3049571

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Ingredients

20 mins

6 servings

1 each10 oz can condensed cream of mushroom soup
1 each14.5 ounce can fire roasted diced tomatoes
2 each5 ounce can tuna in water do not drain
1 each8oz bag no yolk dumpling or egg noodles
6 ozFrozen mixed vegetables or vegetables of your choice
2 eachCan of water using tomato can to measure
1/2 cupMozzarella cheese shredded
2 tbspCream cheese
1/2 tbspHidden Valley ranch seasoning and salad dressing mix

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Steps

20 mins

1

Place tomatoes, water, cream of mushroom soup Hidden Valley Ranch seasoning in a large pan.add veggies. Bring to a boil stirring often.
2

Stir in noodles . Return to a boil. Allow to cook approximately 8 minutes or until noodles are tender.
3

Add tuna and cheese stir until cheese is melted. Taste add salt and pepper to taste.
4

Serve with garlic toast if you like