Cheesy Tuna Noodle Casserole

 

Ingredients

• 1

  cup Mountain High™ whole milk plain yoghurt
• 1 1/2

  cups shredded Cheddar cheese (6 oz)
• 4

  oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
• 1

  teaspoon Dijon mustard
• 2

  cans (5 oz each) chunk light tuna in water, drained
• 1 1/2

  cups frozen sweet peas
• 1/2

  teaspoon salt
• 1/4

  teaspoon pepper
• 2 1/2

  cups whole wheat egg noodles, cooked and drained
• 2

  tablespoons plain bread crumbs
• 1

  tablespoon butter, melted
• 
  

• Steps

1 Heat oven to 350°F. Spray 1 1/2-quart baking dish with cooking spray.

2 In large bowl, stir yoghurt, 1 cup of the shredded cheese, the cream cheese and mustard. Stir in tuna, frozen peas, salt and pepper. Stir in cooked pasta. Spread mixture evenly in baking dish.

• • 
    

3 Bake 25 to 30 minutes or until casserole is bubbly and lightly browned on top. Meanwhile, in small bowl, stir bread crumbs and melted butter; set aside. Stir baked casserole, then top with remaining 1/2 cup cheese and the bread crumb mixture. Bake about 5 minutes or until cheese is melted and bread crumb mixture is golden brown.