This recipe's list of ingredients is easily modified and I probably never make it exactly the same each time. These are close approximations but do not hesitate to make adjustments where needed. I sometimes use a mixture of light and white tuna and sometimes I use just white, albacore tuna - whatever I have on hand. I list broccoli as the green veggie but I have used spinach, broccolini, as well as peas. Asparagus would probably work as well.
4 (6 oz) cans tuna
4 to 5 cups broccoli spears (frozen or fresh)
24 oz. broad egg noodles
12 oz. evaporated milk
1 can cream of mushroom soup
8 to 12 oz. colby/jack cheese
1 medium onion, diced
3 or 4 stalks celery, diced
3 TB butter
3 TB flour
8 oz. quartered button mushrooms
French Fried onions (can use French's but checkout my homemade version)
Boil egg noodles with broccoli and cook until noodles al dente. Drain and set aside.
Saute onion and celery in butter until soft, about 3 or 4 minutes. Add mushrooms and cook until mushrooms begin to absorb butter - about 1 or 2 minutes. Stir in flour to make a roux and allow to cook 1 minute or so. Add cream of mushroom soup and milk and stir to blend. Heat thoroughly. Add about 3/4 of the cheese and allow to melt and blend well.
Combine sauce mixture, tuna, egg noodles, and vegetables. Spread in a 9 x 13 pan or casserole dish. Top with cheese and french fried onions. Bake at 350 for approximately 20 to 30 minutes until nicely golden and bubbly.