Tuna Noodle Casserole made with Yoghurt Recipe

Mountain High Yoghurt's Green Initiative


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Yoghurt

Tuna Noodle Casserole

A home-style favorite gets a yoghurt makeover.

2 tablespoons olive oil
½ cup chopped yellow onion
1 cup chopped celery
¼ teaspoon black pepper
¼ teaspoon garlic salt
½ teaspoon dried oregano
½ teaspoon ground coriander
3 tablespoon all-purpose flour
2 7-oz. packets chunk tuna in water
1½ cups shredded Swiss cheese
1 cup frozen green peas
2 cups dry macaroni noodles, cooked
2 cups Plain Mountain High Yoghurt
½ cup bread crumbs

In a large skillet over medium heat, warm olive oil. Add onion and celery and cook for about 5 minutes until softened. Add pepper, salt, oregano, and coriander. Cook for an additional minute. Sprinkle flour evenly over all the cooked vegetables. Stir to mix and cook for about 3 more minutes. Add tuna, Swiss cheese, peas, cooked noodles, and yoghurt. Mix well.

Pour mixture into a greased 2- or 3-quart casserole dish and sprinkle with bread crumbs. Bake at 350ºF for about 30 minutes or until golden brown on top and bubbly.

Makes 8 servings.

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