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You would probably never guess that it has been 105+ degrees in Arizona this week based on my use of the oven, LOL. Well it has, and no, that hasn’t stopped me! I wanted something different for dinner last night. Something with tuna, but not a sandwich. Not that my Gourmet Tuna Melt is not amazing…because it is…but I was in the mood for pasta…..
with a rich and creamy sauce. Too bad I got caught up checking emails and over cooked my poor Tuna Noodle Casserole. No worries, it was still delicious!! All of the flavors were still there, it was just a bit drier than normal, LOL. I seriously need to just stand in the kitchen and stare at the food while it cooks. 😉
If you do not have a cast iron skillet, you can also make this casserole in a 2 quart baking dish. I do not know where mine is, but I do have all of my pans hanging on the wall just waiting to be used!
How to make Tuna Noodle Casserole:
Cook the noodles according to the package directions.
Preheat the oven to 350 degrees. Add the yogurt, milk, garlic powder, onion powder, salt, and pepper to a skillet. Stir to combine.
We are not cooking the sauce, just mixing it together. Stir in the drained, cooked noodles, drained tuna, and sliced mushrooms.
No, that is not chunks of raw chicken…it is solid albacore tuna…I promise. In a small bowl mix together panko, Parmesan cheese, and butter…..
I cannot wait to get my studio lights hung from the ceiling, the current lighting is dreadful. 🙁 Sprinkle evenly over the tuna noodle mixture…..
Bake in preheated oven for 25 to 35 minutes, until bubbly. I used a 12-inch skillet so 20 to 25 minutes would have been much more appropriate than the 35 minutes when I use a 2 quart baking dish. Live and learn!!
Sprinkle with chopped parsley and serve…..
When I reheated the leftovers, I added a bit of milk {maybe 2 Tablespoons} before I heated it and it was perfect.
I had originally planned on sauteing the mushrooms with diced onions and minced garlic, and then I came to my senses. I opted to go with quick and easy, on the table in a little over 30 minutes meal, instead of trying to turn this into some kind of gourmet meal. It is good old fashioned Tuna Noodle Casserole, just the way I like it.
More delicious seafood recipes:
Simple Cod with Sauteed Spinach
Enjoy!!
Tuna Noodle Casserole
Ingredients
- 8 ounces wide egg noodles cooked and drained
- 2 cans tuna
- 1.5 cups Greek yogurt or substitute sour cream
- 3/4 cups milk I used unsweetened cashew milk
- 4 ounces sliced mushrooms
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Topping
- 1/4 cup panko crumbs or regular bread crumbs
- 1/4 cup finely grated Parmesan cheese
- 2 Tablespoons melted butter
- chopped Italian parsley to garnish
Instructions
- Preheat oven to 350 degrees.
- Add yogurt, milk, garlic powder, onion powder, salt, and pepper to a skillet. Stir to combine.
- Stir in the drained, cooked noodles, drained tuna, and sliced mushrooms.
- In a small bowl mix together panko, Parmesan cheese, and butter.
- Sprinkle evenly over the tuna noodle mixture.
- Bake in preheated oven for 25 to 35 minutes, until bubbly.
- Sprinkle with chopped parsley and serve.
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This looks delicious! I grew up on tuna casserole but as an adult it just seemed to bland. I’m going to try this recipe!
This is my kind of dinner! Thanks for linking up with What’s Cookin’ Wednesday!