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2) Tuna Noodle Casserole with Greek Yogurt Sauce (lighter swap)

Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 8 oz egg noodles about half a box
  • 2 cans 5 oz each tuna in water, drained
  • 1 cup plain Greek yogurt nonfat or 2%
  • 1/2 cup low-sodium chicken broth
  • 1 cup frozen peas
  • 1 small onion diced
  • 1 cup shredded cheddar cheese divided
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper
  • 1/2 cup breadcrumbs optional
  • 1 tbsp butter if using breadcrumbs

Method
 

  1. Preheat oven to 375°F. Cook noodles to al dente, drain.
  2. Sauté onion in a little oil until soft, about 4 minutes.
  3. Mix Greek yogurt, broth, Dijon, garlic powder, and pepper in a bowl.
  4. Combine noodles, tuna, peas, sautéed onion, and half the cheese. Stir in yogurt sauce.
  5. Pour into a 9x9 baking dish. Top with remaining cheese and breadcrumbs mixed with butter if using.
  6. Bake 15–20 minutes until bubbly and lightly browned. Let rest 5 minutes before serving.