Tuna Vegetable Casserole - cooking recipe

Ingredients

Pasta
2 quarts water
1 tablespoon kosher salt or 2 teaspoons table salt
2 1/2 cups dry curly wide egg noodles
Vegetables
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
Casserole
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

Preparation

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.