Tuna Veggie Casserole

Name: Tuna Veggie Casserole
Ingredients: 2 (15 oz.) cans albacore tuna, drained (reserve liquid); 2 cans cream of chicken soup; 1 1/2 lb. Monterey Jack cheese, grated; 1 can black olives, sliced lengthwise, drained (reserve liquid); 1 qt. cooked noodles; 2 c. sliced mushrooms; 1 1/2 c. sliced celery; 1 1/2 c. chopped onion; 3/4 c. finely chopped green peppers; 3/4 c. finely chopped red peppers; 4 cloves garlic, finely chopped; 6 sprigs snipped parsley or 1 Tbsp. dried

12 ingredients

4 steps

Ingredients

2 (15 oz.) cans albacore tuna, drained (reserve liquid)
2 cans cream of chicken soup
1 1/2 lb. Monterey Jack cheese, grated
1 can black olives, sliced lengthwise, drained (reserve liquid)
1 qt. cooked noodles
2 c. sliced mushrooms
1 1/2 c. sliced celery
1 1/2 c. chopped onion
3/4 c. finely chopped green peppers
3/4 c. finely chopped red peppers
4 cloves garlic, finely chopped
6 sprigs snipped parsley or 1 Tbsp. dried

Directions

1

Cook all veggies and garlic in reserved olive and tuna liquid until cooked through, 10 minutes.
2

In a 2-quart casserole, layer 2/3 can soup, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese, 1/2 parsley, 1/2 noodles, 1/2 veggies, 2/3 soup, 1/2 cheese and 1/2 parsley. Cover and bake at 325° for 45 minutes.
3

Serves 6.
4

Serve with tossed salad and hard rolls.