Servings: 4

Weight Watcher Smart Points: 10

Preparation Time: 15 Minutes

Cooking Time: 52 Minutes

Ready In: 67 Minutes


  • 8 oz sliced baby bella mushrooms (or white button)
  • ¼ tsp black pepper
  • 1 c plain fat free yogurt
  • 1 clove garlic - grated
  • 1 c green peas
  • ½ tsp kosher salt
  • 1.25 c chunk light tuna
  • 1 tsp soy sauce - low sodium
  • 1 tsp olive oil
  • 1 large onion - diced
  • ¼ c whole grain panko bread crumbs - italian style
  • ¼ c parmesan cheese plus 1 Tbs
  • 1 tsp unsalted butter
  • 8 oz whole wheat wide noodles


  1. Pre-heat oven to 350 degrees.Cook noodles according to package instructions and set aside.Meanwhile, heat a saute pan over medium-high heat and melt butter.Saute onions and mushrooms for 5-7 minutes adding salt and pepper to release juices.Stir in frozen peas and continue cooking for 2 minutes or until liquid has evaporated.Pour onion and mushroom mixture into a large bowl and stir in noodles, tuna, yogurt, garlic, soy sauce, milk and ¼ c parmesan cheese.Add extra pepper to taste - I added quite a bit.In a small bowl, mix the remaining 1 tbs of parmesan cheese with the panko bread crumbs and olive oil.Pour tuna noodle mixture into a casserole pan and sprinkle on bread crumbs.Cover with foil and bake for 35-40 minutes or until mixture is bubbly.Finish with 2 minutes under the broiler to toast bread crumbs and melt cheese.

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