Tuna Noodle Casserole {with extra vegetables}

This Tuna Noodle Casserole is not only full of cheesy deliciousness but also packed full of vegetables and whole grains!

Yes, this may just look like plain-old tuna noodle casserole. However, if you’ve been reading my previous posts, you know that I typically like to add extra vegetables whenever possible.  

I don’t try to “hide” the vegetables in the dishes I make. I just add them because a. they add flavor and b. they add nutritional benefits!  

This dish is no exception.  I added an entire large onion, two medium-sized zucchini and 3 celery stalks.

And now that I think about it, there’s no reason you couldn’t add more vegetables such as green peppers or red peppers or whatever your heart desires. Just make sure to adjust the seasoning accordingly if you’re adding extra vegetables.

You may also notice there is no canned soup in the recipe. No, I’m not against canned soup.

I will use canned soup on occasion since it’s definitely a time saver. and the sour cream/mayonnaise/seasonings mix used in this recipe is a great substitute for canned soup.

 This recipe fits perfectly in my 2 1/2 quart casserole dish shown above but it would also work fine in a 9 x 13-inch baking pan as well.

Looking to add more whole grains to your diet?  Well you’re in luck.  This recipe is made with whole wheat egg noodles.  

Yes, these are readily available in most grocery stores.  If you’d like to learn more about the importance of whole grains, check out this post.

And I don’t know about anyone else, but I could eat this casserole cold or warm.  Maybe because I enjoy tuna fish sandwiches and it tastes similar but with the extra cheesy goodness. 

Tuna Noodle Casserole {with extra vegetables}

Extra veggies and whole grain noodles makes this dish extra nutritious yet still delicious!

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Ingredients

  

• 3 cups uncooked whole wheat egg noodles
• 2 medium zucchini chopped
• 1 large onion chopped
• 3 celery stalks chopped
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 3 cans tuna fish 5 oz each, drained
• 1/2 cup low fat sour cream
• 1/2 cup low fat mayonnaise
• 2 teaspoons Dijon mustard
• 1/2 teaspoon dried thyme
• 1 teaspoon basil
• 1/4 teaspoon black pepper
• 1/2 cup shredded sharp cheese

Instructions

 

• Cook noodles according to package directions.
• In a large skillet, heat olive oil over medium heat. Add onions, zucchini and celery. Sauté until tender (about 7-10 minutes).
• In a large bowl combine tuna, sour cream, mayonnaise, Dijon mustard, garlic powder, thyme, basil and black pepper.
• Add vegetable mix and cooked noodles to the large bowl and stir until combined.
• Place noodle mixture into a 2 1/2 quart casserole dish.
• Cover and bake at 375 degrees Fahrenheit for 30 minutes. Uncover, add cheese and cook for another 5-10 minutes until cheese is melted.

Tried this recipe?Let us know how it was!

This Tuna Noodle Casserole {with extra vegetables} first appeared on Chocolate Slopes.

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