- 1/2 cup avocado mayonnaise*
- 2 tablespoons dijon mustard
- 2 teaspoons fresh parsley, chopped
- 1/2 teaspoon table salt
- 1/4 teaspoon black pepper
- 2 cups fresh mushrooms, chopped
- 1 cup green peas, frozen, thawed
- 2 cups plain Greek yogurt
- 1/2 cup reduced fat monterey jack cheese, shredded
- 18 oz tuna, canned, drained**
- 12 oz raw noodles cooked and drained
Directions:
- Preheat the oven to 350F.
- Coat the baking pan with non-stick spray.
- Whip together mayonnaise, yogurt, mustard, parsley, salt, and pepper in a bowl.
- Add noodles, peas, mushrooms, and tuna. Mix well until combined.
- Pour into the baking dish, I prefer a glass or ceramic casserole dish, spread evenly and top with shredded cheese.
- Bake until the cheese on top is bubbly and golden brown.
NOTES
* Avocado mayonnaise is used because this is a healthier fat. You can use 1/2 cup of actual avocado, olive oil mayonnaise, or olive oil as a substitution. Using regular mayonnaise will work, however, the nutritional breakdown will be impacted.
**18 oz is the amount of tuna you should have after you drain the liquid.
**Shredded chicken or canned chicken can also be used.
Serves 8
