Tuna Noodle Casserole

Ingredients

• 18 oz whole-grain egg noodles
• 2 cans (5 oz each) canned tuna, drained
• 1 cup frozen peas
• 1/2 cup diced celery
• 1/4 cup diced onion
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 cup low-fat or Greek yogurt
• 1/2 cup low-sodium chicken broth
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• Salt and black pepper to taste
• 1/4 cup breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cook the whole-grain egg noodles according to the package instructions until they are al dente. Drain and set aside.
3. In a large mixing bowl, combine the drained canned tuna, frozen peas, diced celery, diced onion, diced red bell pepper, and diced green bell pepper.
4. In a separate bowl, whisk together the low-fat or Greek yogurt, low-sodium chicken broth, grated Parmesan cheese, dried thyme, salt, and black pepper.
5. Add the cooked whole-grain egg noodles to the tuna and vegetable mixture, and then pour the yogurt and broth mixture over it. Toss everything to combine.
6. In a small bowl, mix the breadcrumbs with the melted butter.
7. Transfer the tuna noodle mixture to a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top.
8. Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
9. Let the Tuna Noodle Casserole cool for a few minutes before serving.
10. Serve warm, for a wholesome and comforting meal.

This Tuna Noodle Casserole is a nutritious and satisfying dish that’s perfect for a cozy dinner. Enjoy the combination of tuna, whole-grain noodles, and vegetables!