Healthy(er) Tuna Noodle Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Healthy(er) Tuna Noodle Casserole calories by ingredient


Introduction

This version uses whole foods instead of processed foods for less sodium/additives.
http://mindysmunchkinmenu.com/tuna-noo
dle-casserole/
This version uses whole foods instead of processed foods for less sodium/additives.
http://mindysmunchkinmenu.com/tuna-noo
dle-casserole/

Number of Servings: 6

Ingredients

    12 oz noodles (I used egg noodles)
    1 Tbsp grass-fed butter
    1-2 tsp onion powder
    8 oz sliced mushrooms
    1.5 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 mustard
    1-2 Tbsp Worcestershire
    paprika
    grated parmesan (optional, not in nutrition calcs)

Tips

You can top with panko or bread crumbs, if you wish.


Directions

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.

TAGS:  Fish | Dinner | Fish Dinner |