Healthy(er) Tuna Noodle Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz noodles (I used egg noodles)1 Tbsp grass-fed butter1-2 tsp onion powder8 oz sliced mushrooms1.5 c peas (I used frozen that I thawed out)2 cans of light tuna (salmon or chicken)17 oz Greek yogurt (I use Fage brand)1 c cheese (I shredded a block of white cheddar, but you could use asiago/cheddar)1 Tbsp dijon mustard1-2 Tbsp Worcestershirepaprikagrated parmesan (optional, not in nutrition calcs)
Instructions
1 Preheat oven to 350°.
2 Cook pasta according to instructions on the package.
3 While the noodles are cooking, heat the butter over medium heat in a skillet.
4 Add mushrooms to the skillet, and sprinkle with onion powder.
5 Saute mushrooms until tender.
6 Once pasta is finished, turn off the heat & drain the noodles.
7 Return the noodles to the pot.
8 Add all ingredients & stir till mixed.
9 Spread into a 8 x 8 glass baking dish.
10 Top with parmesan & paprika.
11 Bake for 20 minutes.
Serving Size: makes 6 equal servings
Number of Servings: 6
Recipe submitted by SparkPeople user NTAYLOR578.
1 Preheat oven to 350°.
2 Cook pasta according to instructions on the package.
3 While the noodles are cooking, heat the butter over medium heat in a skillet.
4 Add mushrooms to the skillet, and sprinkle with onion powder.
5 Saute mushrooms until tender.
6 Once pasta is finished, turn off the heat & drain the noodles.
7 Return the noodles to the pot.
8 Add all ingredients & stir till mixed.
9 Spread into a 8 x 8 glass baking dish.
10 Top with parmesan & paprika.
11 Bake for 20 minutes.
Serving Size: makes 6 equal servings
Number of Servings: 6
Recipe submitted by SparkPeople user NTAYLOR578.
Nutritional Info Amount Per Serving
- Calories: 437.5
- Total Fat: 11.3 g
- Cholesterol: 98.7 mg
- Sodium: 425.5 mg
- Total Carbs: 50.2 g
- Dietary Fiber: 3.2 g
- Protein: 33.4 g
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