Go Back Email Link
–+ servings
Print Pin
4.45 stars average

Creamy Tuna Noodle Casserole

This delicious, creamy tuna casserole is made with baby bella mushrooms, parmesan cheese, and tangy yogurt.
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings 4
Calories 409kcal
Author Liz Della Croce

Ingredients

  • 8 ounces whole wheat wide noodles
  • 1 teaspoon unsalted butter
  • 1 large onion diced
  • 8 ounces sliced baby bella mushrooms or white button
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup green peas
  • 1.25 cup chunk light tuna
  • 1 cup plain fat free yogurt
  • 1 clove garlic grated
  • 1 teaspoon soy sauce low sodium
  • ⅓ cup fat free milk
  • ¼ cup parmesan cheese plus 1 tbs
  • ¼ cup whole grain panko bread crumbs italian style
  • 1 teaspoon extra virgin olive oil
US Measurements - Convert to Metric

Instructions

  • Pre-heat oven to 350 degrees.
  • Cook noodles according to package instructions and set aside.
  • Meanwhile, heat a saute pan over medium-high heat and melt butter.
  • Saute onions and mushrooms for 5-7 minutes adding salt and pepper to release juices.
  • Stir in frozen peas and continue cooking for 2 minutes or until liquid has evaporated.
  • Pour onion and mushroom mixture into a large bowl and stir in noodles, tuna, yogurt, garlic, soy sauce, milk and 1/4 c parmesan cheese.
  • Add extra pepper to taste - I added quite a bit.
  • In a small bowl, mix the remaining 1 tbs of parmesan cheese with the panko bread crumbs and olive oil.
  • Pour tuna noodle mixture into a casserole pan and sprinkle on bread crumbs.
  • Cover with foil and bake for 35-40 minutes or until mixture is bubbly.
  • Finish with 2 minutes under the broiler to toast bread crumbs and melt cheese.

Video

Notes

Good source of calcium.

Nutrition

Calories: 409kcal | Carbohydrates: 66.3g | Protein: 33.6g | Fat: 5.6g | Saturated Fat: 1.7g | Cholesterol: 45mg | Sodium: 410mg | Fiber: 11.7g