Gym-Ready Tuna Protein Noodle Bake
A protein-loaded twist on the American tuna noodle casserole — light egg noodles, albacore tuna, peas, and a Greek yogurt-based sauce topped with crispy breadcrumbs.
15mPrep
30mCook
6Servings
340Calories
34gProtein
Ingredients
- 227 gegg noodles
- 3 can (5oz)canned albacore tuna (in water)
- 237 mlfrozen peas
- 237 mlGreek yogurt (plain)
- 119 mllow-sodium chicken broth
- 2 stalkscelery, diced
- 0.5 wholeonion, diced
- 3 mlgarlic powder
- 119 mlpanko breadcrumbs
- 15 mlolive oil
- 5 mlsalt and pepper
Ingredients
- 8 oz egg noodles
- 3 can (5oz) canned albacore tuna (in water)
- 1 cup frozen peas
- 1 cup Greek yogurt (plain)
- 0.5 cup low-sodium chicken broth
- 2 stalks celery, diced
- 0.5 whole onion, diced
- 0.5 tsp garlic powder
- 0.5 cup panko breadcrumbs
- 1 tbsp olive oil
- 1 tsp salt and pepper
Instructions
- Preheat oven to 375°F. Cook noodles slightly under al dente.
- Sauté celery and onion in olive oil until soft, 3–4 min.
- Mix Greek yogurt with chicken broth, garlic powder, salt, and pepper.
- Combine noodles, tuna, peas, celery-onion, and yogurt sauce in a bowl.
- Transfer to a greased baking dish. Top with panko and a drizzle of olive oil.
- Bake 25–30 minutes until bubbling and breadcrumbs are golden.