Healthy Tuna Noodle Casserole Recipe

 

Do you guys remember the tuna noodle casserole that seemed to find itself on dinner tables everywhere in the 80’s and 90’s? I’m continuing my McCormick recipe partnership this year, and for this month’s post, they challenged me to create a lightened up comfort food favorite. Healthy Tuna Noodle Casserole it was. :) (In relatedContinue Reading …

What you will need

Plain Greek yogurt instead of mayo

Milk instead of heavy cream

Chicken broth instead of canned cream of mushroom soup (this grosses me out, anyway…)

Extra sharp cheddar instead of regular cheddar – it’s more flavorful, so you don’t need to use a ton!

Utilized seasonings for flavor

Added lots of volume and nutrients from a rainbow of veggies! I used peas, baby spinach, peppers, and onions, but mushrooms and celery would be good here, too.

2 cups dry whole wheat rigatoni, cooked according to package directions

1 cup onion, diced

1 cup bell peppers (any color), diced

4 cups fresh baby spinach, packed

2 and 1/2 cups frozen peas

8 to 12 ounces chunk light tuna, packed in water (any amount in this range is fine)

1 cup low sodium chicken broth

1/2 cup plain full fat Greek yogurt

1/4 cup 2% or whole milk (or plain, unsweetened almond milk)

1/4 cup sharp cheddar cheese, shredded

2 tablespoons dijon mustard

1 teaspoon ground black pepper

1/2 teaspoon garlic powder

Preheat oven to 375.

Cook pasta according to package directions. Leave it "al dente" – just cooked/still a little chewy.

In a large pan, saute onion and bell peppers in a little oil or cooking spray over high heat for a few minutes, until onions are translucent.

Add baby spinach and frozen peas and reduce heat to medium. Cover, stirring occasionally, until peas are no longer frozen and spinach is fully wilted.

In a large bowl, mix together cooked pasta, the sauteed veggie mixture, and all other ingredients.

Pour mixture into a casserole dish.

Bake 40 minutes. Enjoy!

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