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Tuna Noodle Casserole
This classic Tuna Noodle Casserole is a quick and easy meal made from scratch with no canned soup, just fresh ingredients and pantry staples!
Prep Time
10
minutes
mins
Cook Time
20
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course
Cuisine:
American
Keyword:
easy tuna noodle casserole
Servings:
6
Servings
Calories:
357
kcal
Author:
Lisa Johnson
Equipment
2 quart baking dish
Ingredients
8
ounces
wide egg noodles
cooked and drained
1.5
cups
Greek yogurt
or substitute sour cream*
1.25
cups
whole milk
I used lactose-free*
1
teaspoon
garlic powder
1
teaspoon
onion powder
0.5
teaspoon
fine sea salt
.25
teaspoon
ground black pepper
12
ounces
solid white albacore tuna
drained
4
ounces
sliced mushrooms
1
cup
frozen peas
thawed if you have time
Topping
0.5
cup
panko breadcrumbs
or regular bread crumbs
.25
cup
finely grated Parmesan cheese
2
tablespoons
melted butter
2
tablespoons
chopped Italian parsley
to garnish
Instructions
Cook the noodles according to the package directions. Mine took 9 minutes.
Preheat the oven to 350 degrees. Butter a 2-quart casserole dish and set aside.
In a large bowl, whisk together the yogurt, milk, garlic powder, onion powder, salt, and pepper.
Drain the cooked noodles and add them to the sauce mixture. Stir to combine. Add the peas and sliced mushrooms and gently stir to thoroughly coat.
In a small bowl mix together panko, Parmesan cheese, and butter.
Press casserole mixture into prepared baking dish. Sprinkle topping mixture evenly over the noodles in the baking dish.
Bake in preheated 350 degree F oven for 20 to 30 minutes, until bubbly and browned on top. Sprinkle with chopped parsley and serve.
Notes
Substitute sour cream for the Greek yogurt.
Stir in one-cup of grated white cheddar, Swiss, or Monterrey Jack cheese with the noodles.
Substitute Ritz crackers, or potato chips for the panko crumbs.
For dairy-free*: use unsweetened almond or cashew milk, and vegan sour cream.
Crisp-tender broccoli florets, steamed or canned green beans, or thawed mixed vegetables can be substituted for the peas and/or mushrooms.
Directions for making ahead, storing leftovers, and freezing are all listed in the post.
Nutrition
Calories:
357
kcal
|
Carbohydrates:
37
g
|
Protein:
29
g
|
Fat:
10
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
78
mg
|
Sodium:
559
mg
|
Potassium:
519
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
569
IU
|
Vitamin C:
12
mg
|
Calcium:
188
mg
|
Iron:
2
mg