Tuna Noodle
A creamy, hearty tuna noodle casserole packed with fresh broccoli and vibrant red peppers, complemented by a savory Parmesan sauce. Perfect for quick weeknight dinners or comforting family meals, it combines tender pasta with flaky tuna and fresh vegetables for a satisfying dish.
Ingredients
Instructions
- Cook the pasta until al dente, then drain.
- In a bowl, mix sour cream, mayonnaise, Parmesan cheese, milk, and Dijon mustard until well combined.
- Season with salt and pepper to taste.
- Add the cooked pasta, tuna, broccoli florets, chopped red peppers (if using), and chopped green onion to the sauce.
- Mix everything thoroughly and serve.
Tips & Substitutions
For a lighter version, consider using Greek yogurt in place of sour cream and mayonnaise. You can also substitute the wide egg noodles with whole wheat or gluten-free noodles. Adding a dash of lemon juice can brighten the flavors. If you want to incorporate more vegetables, try adding peas or spinach. This dish is reminiscent of American recipes that layer creamy sauces with pasta and seafood.
Serving Suggestions
Serve the Tuna Noodle hot, garnished with extra Parmesan cheese and freshly chopped herbs like parsley or dill for added flavor. It pairs beautifully with a simple green salad or crusty bread to soak up the creamy sauce. For a heartier meal, serve alongside grilled salmon or a light seafood pizza spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stovetop over low heat, adding a splash of milk if the mixture seems too thick. Be careful not to overheat, as the noodles can become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Noodle contains roughly 232 calories, with 17g protein, 33g carbohydrates, and 4g fat. It is an excellent source of vitamin C (42% of the Daily Value), protein (34% of the Daily Value), and vitamin A (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 496mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned tuna in oil instead of water?
Yes, using canned tuna in oil can add more flavor and richness to the dish. Just be sure to drain it before mixing it with the other ingredients to avoid excess oil. This can enhance the creamy texture of the sauce.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the entire dish ahead of time and store it in the refrigerator. If you're planning to bake it, consider adding a little extra milk to the sauce before baking to keep it moist. Just be sure to cover it tightly with foil.
What can I substitute for broccoli in this recipe?
If you're not a fan of broccoli, you can easily substitute it with cauliflower or green beans. Both options will add a nice crunch and complement the creamy sauce well. For a more colorful dish, consider using a mix of bell peppers or peas.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).