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!
Servings: 6 Servings
Calories: 357kcal
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: 357kcal | Carbohydrates: 37g | Protein: 29g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 78mg | Sodium: 559mg | Potassium: 519mg | Fiber: 3g | Sugar: 7g | Vitamin A: 569IU | Vitamin C: 12mg | Calcium: 188mg | Iron: 2mg