A delicious and healthy casserole packed with tuna and vegetables. Perfect for a weeknight dinner.
Tuna and Vegetable Casserole
A delicious and healthy casserole packed with tuna and vegetables. Perfect for a weeknight dinner.
Ingredients
- 2 cans tuna, drained
- 1 cup frozen peas
- 1 cup chopped bell peppers
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- 1/2 cup mayonnaise
- 1/2 cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 1 tsp dried dill
- Salt and pepper to taste
- 1 cup bread crumbs
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the drained tuna, frozen peas, bell peppers, onions, celery, carrots, and minced garlic.
- In a separate small bowl, mix together the mayonnaise, Greek yogurt, Dijon mustard, lemon juice, dried dill, salt, and pepper.
- Pour the mayo-yogurt mixture over the tuna and vegetable mixture. Stir to combine.
- Transfer the mixture into a greased casserole dish.
- Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
- In a small bowl, mix together the bread crumbs with a drizzle of olive oil to moisten them slightly. Sprinkle the bread crumbs evenly over the cheese.
- Bake for 40 minutes, or until the casserole is bubbly and the bread crumbs are golden brown.
- Remove from the oven and let it cool slightly before serving.
- Serve hot and enjoy!
Nutrition
Calories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gFiber: 5g
