I was never a casserole person, in fact I have not made a casserole in 6 years. Once I left home as a teen I have pretty much stayed away from them since casseroles when I was growing up were usually hamburger helper.
Tuna casserole was never on my list of foods to make but when groceries were running low and I was craving comfort food I decided to finally give this as try. I didn’t want something heavy and buttery so I decided to experiment with Greek yogurt and the result was a yummy, creamy and light tuna casserole .
This was a really nice lunch on this gloomy rainy day and a definite kid favorite. I think the quality of the tuna really helped make this dish so be sure to use high quality tuna when making your casserole.
What you need
- 1.5 c whole wheat pasta ( 3 c cooked)
- 1/2 c sour cream, I love Nancys
- 1 C Greek yogurt – again Nancy’s is where it’s at
- 1 c cheese, I used an asiago/white cheddar blend
- 1 tbsp dijon mustard
- 2 cans of Tuna, I used Vital Choice sustainably caught tuna
- 1.5 c fresh peas ( or frozen)
- 1 c whole wheat panko
- salt & paprika
How to make it
- Preheat oven to 300
- cook pasta in salted water, drain and sit aside
- in a bowl mix mustard, yogurt, sour cream and cheese
- add tuna and peas and mix
- salt to taste
- mix in pasta
- spread into a 9×9 baking pan
- top with panko , paprika and sprinkle with salt
- bake for about 20 minutes