Creamy Tuna Noodle Casserole
- Total time
- 67 min
- Serves
- 4
- Cuisine
- American
Ingredients
- 8 ounces whole wheat wide noodles
- 1 teaspoon unsalted butter
- 1 large onion (diced)
- 8 ounces sliced baby bella mushrooms (or white button)
- 1/2 teaspoon kosher salt
- 1/4 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)
- 1/3 cup fat free milk
- 1/4 cup parmesan cheese (plus 1 tbs)
- 1/4 cup whole grain panko bread crumbs (italian style)
- 1 teaspoon extra virgin olive oil
Steps
- 1
Pre-heat oven to 350 degrees.
- 2
Cook noodles according to package instructions and set aside.
- 3
Meanwhile, heat a saute pan over medium-high heat and melt butter.
- 4
Saute onions and mushrooms for 5-7 minutes adding salt and pepper to release juices.
- 5
Stir in frozen peas and continue cooking for 2 minutes or until liquid has evaporated.
- 6
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.
- 7
Add extra pepper to taste - I added quite a bit.
- 8
In a small bowl, mix the remaining 1 tbs of parmesan cheese with the panko bread crumbs and olive oil.
- 9
Pour tuna noodle mixture into a casserole pan and sprinkle on bread crumbs.
- 10
Cover with foil and bake for 35-40 minutes or until mixture is bubbly.
- 11
Finish with 2 minutes under the broiler to toast bread crumbs and melt cheese.
Source: thelemonbowl.com·Own this recipe or photo? Request removal