This delicious, creamy tuna casserole is made with baby bella mushrooms, parmesan cheese, and tangy yogurt.
There is very little I find more comforting than a warm, delicious casserole for dinner. My Creamy Tuna Noodle Casserole is inspired by my mother’s recipe, with some twists of my own. However, there is one thing I couldn’t change form my mom’s classic recipe. My mom always incorporates yogurt into her casseroles for added tanginess and extra creaminess. Not only does it taste of home for me, but this easy addition also adds calcium and richness without a lot of fat and calories.
How to Make Creamy Tuna Noodle Casserole
Start your Creamy Tuna Noodle Casserole by dicing your onion, slicing your mushrooms, and cooking your pasta according to the package’s instructions.
Then, heat some butter or olive oil in a pan and add the diced onion.
Sauté the onion until they start to brown, then add the mushrooms and some salt and pepper.
Once the mushrooms and onions have browned and softened, stir in the frozen peas and cook until warm. Remove from the pan and add to a large bowl.
Add the cooked, drained pasta to the bowl and stir.
Then you’ll add the canned chunk tuna to the bowl.
Next you’ll add the plain yogurt, garlic, and soy sauce.
Follow with the milk, and stir until everything is evenly coated.
Finish with freshly grated parmesan cheese, and season with additional salt and pepper.
Pour the tuna mixture into a casserole dish and spread evenly.
Top the casserole with bread crumbs and additional grated parmesan cheese.
Then drizzle the whole thing with olive oil. Cover in foil, and pop it in the oven at 350 for 30-35 minutes. Remove the foil and continue baking for another 5-10 minutes until top is browned and crispy.
Serve and enjoy your Creamy Tuna Noodle Casserole.
Easy Substitutions
- Swap the protein: Switch out the canned tuna for canned chicken, or make it vegetarian and omit the tuna altogether and double up on the mushrooms.
- Make it vegan: Replace the butter with olive oil, omit the tuna and add another veggie like broccoli, use soy yogurt, and your favorite plain non-dairy milk.
- Make it gluten free: Use your favorite gluten free pasta and replace the bread crumbs with almond meal or crushed rice Chex.
Frequently Asked Questions:
What is a good side dish for tuna noodle casserole?
I like to serve it with a light salad or veggie dish, like my Syrian Salad or Roasted Provencal Vegetables.
How do you keep tuna casserole from drying out?
Don’t overcook it, keep it covered for most of the cook time, and make sure it has enough liquid so that the noodles don’t soak up all of the sauce.
How do I store leftovers?
Kept in an airtight container, leftover tuna casserole will keep in the fridge for up to 4 days.
More Dinner Recipes
- Sausage Pesto Pasta with Caramelized Onions and Peas
- Green Chile Stew
- Sheet Pan Greek Chicken and Vegetables
- Healthy Baked Mac and Cheese with Pumpkin
- Cauliflower Tacos with Chipotle Tahini Sauce
Love It, Eat It, Share It!
Did you try this casserole dish and love it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your meal.
If you are looking for an easy, comforting meal that’s healthy and satisfying, this Creamy Tuna Noodle Casserole will check all your boxes.
Your fork is waiting.
Creamy Tuna Noodle Casserole
Recipe Video
Ingredients
- 8 ounces whole wheat wide noodles
- 1 teaspoon unsalted butter
- 1 large onion (diced)
- 8 ounces sliced baby bella mushrooms (or white button)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup green peas
- 1.25 cup chunk light tuna
- 1 cup plain fat free yogurt
- 1 clove garlic (grated)
- 1 teaspoon soy sauce (low sodium)
- ⅓ cup fat free milk
- ¼ cup parmesan cheese (plus 1 tbs)
- ¼ cup whole grain panko bread crumbs (italian style)
- 1 teaspoon extra virgin olive oil
Instructions
- Pre-heat oven to 350 degrees.
- Cook noodles according to package instructions and set aside.
- Meanwhile, heat a saute pan over medium-high heat and melt butter.
- Saute onions and mushrooms for 5-7 minutes adding salt and pepper to release juices.
- Stir in frozen peas and continue cooking for 2 minutes or until liquid has evaporated.
- Pour onion and mushroom mixture into a large bowl and stir in noodles, tuna, yogurt, garlic, soy sauce, milk and 1/4 c parmesan cheese.
- Add extra pepper to taste – I added quite a bit.
- In a small bowl, mix the remaining 1 tbs of parmesan cheese with the panko bread crumbs and olive oil.
- Pour tuna noodle mixture into a casserole pan and sprinkle on bread crumbs.
- Cover with foil and bake for 35-40 minutes or until mixture is bubbly.
- Finish with 2 minutes under the broiler to toast bread crumbs and melt cheese.
Instead of Parmesan I used smoked Gouda. Took the flavor to a new level. The family loved it!
Smart idea!
Thank you for this wonderful recipe I’ve made quite a few times for my husband’s work lunch. Another change you may consider making is swapping out the peas for shelled edamame to reduce the sugar and increase the fibre almost threefold!
Oh that is an AWESOME idea!!!! My boys love edamame just as much as peas. Going to try that!