This healthy tuna noodle casserole is an easy and quick meal idea. Since this tuna casserole recipe doesn’t use mayonnaise or canned soups, it’s a healthier option for your family.
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This is one of those recipes that works great when you haven’t even thought about dinner until an hour before dinner time. It only takes 30 minutes to bake and all the prep work can be done while the noodles are cooking on the stove.
For the creamy base, I used Greek yogurt to make this recipe healthier. I also used whole wheat pasta, fresh mushrooms and frozen peas. I avoid using canned vegetables because of their high sodium content.
I have even started shredding blocks of cheese myself rather than using pre-shredded, bagged cheese that has added fillers.
The best part of this recipe is my kids both gobble it down and ask for seconds! My youngest even did when she was 2.
This recipe also becomes healthier when I shred my own cheese instead of using the pre-shredded stuff. Mmmmm just look at that beautiful freshly shredded cheese!
Healthy Tuna Noodle Casserole Recipe
- 1 box whole wheat pasta (13.25 oz) cooked per instructions - rotini and penne work well.
- 2 cups plain nonfat Greek yogurt
- 1 cup milk of choice
- 1 tsp ground mustard
- ½ tsp ground thyme
- ½ tsp celery salt
- ¾ cup chopped button mushrooms (optional)
- 1.5 cups fresh or frozen peas (no need to thaw)
- 2 cans tuna (5 oz each) drained
- 1.5 cups shredded cheese (divided) - I like using Colby Jack
- Cook pasta per instructions on box.
- In a large mixing bowl mix yogurt and milk until smooth
- Add in ground mustard, thyme and celery salt until blended
- Stir in chopped mushrooms, peas and drained tuna until mixed
- Drain pasta and stir with the tuna mixture
- Mix in 1 cup shredded cheese (reserve ½ cup for topping)
- Pour into greased 9×13 baking dish
- Top with remaining ½ cup shredded cheese
- Bake at 350 for 30 minutes
It looks even better when it is cooked. I added fruit as a side to include all food groups.
- Pyrex 4-cup measuring cup – In this recipe, I use this for measuring the yogurt and milk together and then also mixing in seasonings.
- Non-skid stainless steel mixing bowl – I only have one bowl with non-skid rubber, but I use it all the time in my kitchen. It is my go-to mixing bowl.
- Pyrex 9 x 13 glass dish – This is the size dish I use most often in my kitchen, but you can get it in a set with other sizes too.
- Cheese grater – a cheese grater is probably my most used kitchen tool, whether I am shredding cheese, carrots, potatoes, or zucchini.
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