If you’ve been following the blog for a while, you know I’ve been a little MIA lately. Life has been busy — the holidays, I got a puppy(!), been swamped at work — but I’m back! Funny enough I took photos and created this recipe before my hiatus, so all I had to do was type it up, edit photos and post it. Sorry for leaving you hanging on this killer cold tuna noodle casserole, but luckily you have it in time for summer!
This cold tuna noodle casserole is a simplified and healthier version of the recipe my mom made growing up. She always made this in the summertime as a quick dinner when she didn’t want to turn the oven on during a heat wave. But in the winter, she made a warm version in the oven that is the definition of homemade comfort food — maybe that will need to be a recipe for the blog this winter!
Run to your kitchen and start whipping this cold tuna noodle casserole up ASAP for dinner tonight or lunches for the week.
Ingredients & Alternatives for Cold Tuna Noodle Casserole
- Egg Noodles: You’ll need one bag of egg noodles, any wide-ness. If you like the whole grain ones, you can swap those for traditional egg noodles in this recipe.
- Frozen peas: The recipe calls for 4 cups of frozen peas, which is the traditional size you’ll find in the freezer. If you have a little more or a little less, no worries. You can also use white onion or celery in this recipe with the peas or instead.
- Tuna: Since you’ll be mixing the tuna well into the casserole, any kind will work. I always buy the tuna in water but if you prefer the tuna in olive oil, you can use that but know the macros will be higher in fat and higher in calories as a result.
- Plain Greek yogurt: You’ll need 1 cup or so. If you’re not a big greek yogurt fan, you could buy 2 of the single serving cups vs. the large container. I used 0% fat yogurt but you can use whatever you have on hand or what’s on sale.
How to Make Cold Tuna Noodle Casserole
This cold tuna noodle casserole comes together so easily. You’ll start by cooking the egg noodles accordingly to the package instructions — boiling water, adding noodles in, and cooking for about 10 minutes. While the egg noodles cook, you can start cooking your frozen peas in the microwave and draining them. I also like to use this time to open and drain the cans of tuna and scoop out the plain greek yogurt into a large mixing bowl.
Once the egg noodles and peas are done and drained, add them to the mixing bowl and stir well. You want the egg noodles to be coated lightly in greek yogurt. During this step, you may need to add in some extra greek yogurt.
Before it’s complete, sprinkle salt and pepper to taste, or add your favorite garlic pepper. Just like that, you have dinner or lunch on the table!
More Easy Meals to Try:
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- Cherry Chicken Salad with Greek Yogurt
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- Skinny Girl Creamy Red Peanut Curry
- One-Pot Southwest Black Bean Quinoa Salad
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Healthy & Simple Cold Tuna Noodle Casserole
Ingredients
- 12 oz egg noodles one package
- 4 cups frozen peas one package
- 15 oz tuna 3 standard cans
- 1 cup plain greek yogurt and more, if needed
- Salt and pepper or garlic pepper to taste
- 1/2 medium white onion optional
- 4 stalks of celery, chopped optional
Instructions
- In a large saucepan, boil water and cook egg noodles accordingly to package instructions.
- Steam frozen peas in the microwave according to package instructions.
- Drain egg noodles and frozen peas and add to a large mixing bowl. Scoop in the plain greek yogurt, onion and celery, then mix well until all the egg noodles are coated lightly with yogurt. You may need to add a little more yogurt.
- Sprinkle on your salt and pepper or garlic salt to your flavor liking and mix again.