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.

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