Recipe of the Day: Tuna Noodle Casserole 🐟🍝  

Healthy Fact of the Day: Tuna noodle casserole, when prepared with whole-grain pasta and a balance of ingredients, can be a nutritious and comforting dish.

Now, let's dive into the recipe!

Tuna Noodle Casserole

8 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

Preheat your oven to 350°F (175°C).
Cook the whole-grain egg noodles according to the package instructions until they are al dente. Drain and set aside.
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.
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.
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.
In a small bowl, mix the breadcrumbs with the melted butter.
Transfer the tuna noodle mixture to a greased baking dish. Sprinkle the breadcrumb mixture evenly over the top.
Bake in the preheated oven for about 20-25 minutes, or until the casserole is bubbling and the breadcrumb topping is golden brown.
Let the Tuna Noodle Casserole cool for a few minutes before serving.
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!

Stay tuned for more delectable recipes in our upcoming emails. Have a wonderful day!