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creamy tuna noodle casserole on a cream colored plate
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5 from 2 votes

Creamy Tuna Noodle Casserole

This creamy tuna noodle casserole is not your Grandma's casserole. It's better!  Served hot or cold, it’s an easy dinner the whole family looks forward to that can also serves a crowd.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Casserole, Dinner
Cuisine: American
Servings: 8
Calories: 326kcal


  • 12 oz egg noodles cooked according to package instructions
  • 1 cup red onion diced
  • 1/2 cup celery diced
  • 1 cup frozen peas thawed
  • 12 ounces canned tuna drained and flaked (tuna packed in water works best)
  • 1/2 of a lemon juiced
  • salt & black pepper to taste
  • 1 cup plain Greek yogurt or sour cream
  • 1/2 cup shredded sharp Cheddar cheese
  • 2 tsp spicy mustard
  • 2 tsp red wine vinegar
  • 1 tsp dried parsley
  • 1/4 tsp lemon pepper
  • 1/2 cup Panko breadcrumbs


  • In a large bowl, combine the cooked pasta, onion, celery, peas, and tuna. Squeeze the lemon juice over the contents of the bowl (being careful not to drop seeds in). Sprinkle with the salt and pepper, to taste.
  • In a smaller bowl, mix together the Greek yogurt, Cheddar cheese, spicy mustard, red wine vinegar, parsley, and lemon pepper. Pour the sauce over the pasta/tuna mixture in the larger bowl and stir or toss to coat.
  • If you are serving this casserole cold, empty the contents into your serving dish, sprinkle the top with the Panko breadcrumbs, and refrigerate for at least an hour (to let the flavors meld).
  • If you are serving this hot, then preheat the oven to 350 degrees F and lightly grease a 9 x 13 casserole with non-stick cooking spray or vegetable oil. Spread the noodle mixture evenly in the prepared pan and sprinkle the Panko bread crumbs over the top. You can also sprinkle with a little extra cheese if you like.
  • Bake for 20 to 30 minutes, just until it’s heated through and the sauce begins to bubble a little.


  • Be sure that you are using plain Greek yogurt and not vanilla flavored, etc. You can sub sour cream if that's more to your liking.
  • If serving this cold, make sure you give it a chance to refrigerate first so the flavors all have a chance to meld and develop.
  • Don't skip the lemon juice. It brightens up the casserole and makes the tuna taste fresher.
recipe adapted from Sugar Dish Me


Calories: 326kcal | Carbohydrates: 39g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 230mg | Potassium: 334mg | Fiber: 3g | Sugar: 4g | Vitamin A: 467IU | Vitamin C: 13mg | Calcium: 125mg | Iron: 2mg