High-Protein Tuna Casserole with Easy Greek Yogurt Sauce
A delicious and wholesome take on a classic comfort dish, packed with protein and made lighter with Greek yogurt.
Ingredients
Main Ingredients
- 2 cans cans of tuna, drained Use good-quality tuna, preferably packed in water.
- 2 cups whole grain pasta Cook according to package instructions until al dente.
- 1 cup Greek yogurt
- 1 cup shredded cheese Your choice; consider using cheddar or mozzarella.
- 1 cup frozen peas Can be added as is without thawing.
- 1 cup bell peppers, diced Choose your preferred color.
- 1/2 cup onion, finely chopped
Spices & Oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Toppings
- 1/2 cup breadcrumbs Optional, for a crispy topping.
- Fresh parsley, chopped For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cook the whole grain pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Sauté the onion and bell peppers until soft, about 5 minutes.
- In a large mixing bowl, combine the cooked pasta, sautéed vegetables, drained tuna, Greek yogurt, half of the shredded cheese, garlic powder, onion powder, salt, black pepper, and paprika. Mix well until all ingredients are evenly coated.
- Transfer the mixture into a greased baking dish. Spread it evenly across the dish.
- Sprinkle the remaining cheese on top. If you prefer a crispy topping, add breadcrumbs evenly over the cheese layer.
Baking
- Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden.
- Remove from the oven and let it cool for a few minutes before serving.
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Notes
This casserole can be customized with various vegetables or toppings. Pair it with a side salad or serve with bread for a complete meal. Store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for longer storage.