Tuna Noodle Casserole
This Tuna Noodle Casserole made in a skillet, or casserole dish, makes a quick and easy weeknight meal the entire family will enjoy.
Servings: 6 Servings
Calories: 310kcal
Ingredients
- 8 ounces wide egg noodles cooked and drained
- 2 cans tuna
- 1.5 cups Greek yogurt or substitute sour cream
- ¾ cups milk I used unsweetened cashew milk
- 4 ounces sliced mushrooms
- ½ teaspoon fine sea salt
- ¼ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Topping
- ¼ cup panko crumbs or regular bread crumbs
- ¼ 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.
Notes
You can also make this casserole in a 2 quart baking dish. Your cooking time will be closer to 35 minutes.
Nutrition
Calories: 310kcal | Carbohydrates: 33g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 71mg | Sodium: 490mg | Potassium: 370mg | Fiber: 2g | Sugar: 4g | Vitamin A: 258IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg