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12) Tuna Noodle Casserole with Sun-Dried Tomatoes and Basil

Print Recipe
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 12 oz egg noodles cooked and drained
  • 2 5 oz cans tuna in water, drained
  • 1 cup sun-dried tomatoes packed in oil, drained and chopped
  • 1 cup frozen peas thawed
  • 1 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 1 cup milk
  • 1 cup plain Greek yogurt or sour cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1/4 cup fresh basil chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs optional

Method
 

  1. Preheat oven to 375°F. Butter a 9x13 baking dish.
  2. Melt butter in a skillet over medium heat. Whisk in flour and cook 1 minute.
  3. Slowly whisk in milk until sauce thickens, about 3 minutes.
  4. Stir in yogurt, Parmesan, salt, and pepper. Remove from heat.
  5. Mix noodles, tuna, sun-dried tomatoes, peas, basil, and sauce in a bowl.
  6. Pour into baking dish, top with mozzarella and breadcrumbs if using.
  7. Bake 18–22 minutes until bubbly and lightly browned. Let sit 5 minutes before serving.