Recipes and Cooking Tuna and Green Bean Bake 3.8 (18) Something fishy is going on top of this tuna-noodle casserole that will lure all family members into gobbling it up. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 2, 2012 Print Rate It Share Share Tweet Pin Email Photo: Kritsada Panichgul Prep Time: 35 mins Bake Time: 25 mins Total Time: 1 hrs Servings: 6 Jump to Nutrition Facts Ingredients 4 ounce dried medium noodles 3 tablespoon panko (Japanese-style bread crumbs) or fine dry bread crumbs (optional) 1 tablespoon butter, melted (optional) 10 ounce fresh green beans, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut green beans 1 cup sliced fresh mushrooms ¾ cup chopped red or green sweet pepper (1 medium) ½ cup chopped onion (1 medium) ½ cup sliced celery (1 stalk) ½ cup water 2 cloves garlic, minced 1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of mushroom soup ½ cup fat-free milk ½ cup cubed or shredded reduced-fat American or process Swiss cheese (2 ounces) 2 4.5 ounce can very low sodium chunk white tuna in spring water, drained and flaked Fish-shape crackers (optional) Directions Preheat oven to 350°F. Cook noodles according to package directions; drain and set aside. Meanwhile, if desired, in a small bowl toss panko with butter; set aside. In a large saucepan combine green beans, mushrooms, sweet pepper, onion, celery, the water, and garlic. Bring to boiling; reduce heat. Simmer, covered, about 5 minutes or until vegetables are tender. Stir cream of mushroom soup and milk into vegetable mixture. Cook and stir until heated through. Remove from heat. Add cheese, stirring until melted. Stir in cooked noodles and tuna. Spoon mixture into an ungreased 2-quart casserole. If desired, sprinkle panko mixture around outside edge of casserole. Bake for 25 to 30 minutes or until tuna mixture is bubbly and panko mixture is golden brown. If desired, top with fish-shape crackers. Rate it Print Nutrition Facts (per serving) 228 Calories 6g Fat 27g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 228 % Daily Value * Total Fat 6g 8% Saturated Fat 2g 10% Cholesterol 49mg 16% Sodium 403mg 18% Total Carbohydrate 27g 10% Total Sugars 4g Protein 18g Vitamin C 31.3mg 157% Calcium 161.5mg 12% Iron 1.6mg 9% Potassium 564mg 12% Folate, total 64.5mcg Vitamin B-12 0.7mcg Vitamin B-6 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.