Quick Egg Noodle Casserole with Tuna, Parmesan and Lemon
4 (5 ounce) cans tuna packed in water, drained
½ cup fresh parsley, chopped
¾ cup grated Parmesan cheese
1 lemon, zested and juiced
⅓ cup fat free mayonnaise
1 cup low-fat yogurt
Salt and fresh ground pepper to taste
1 pound egg noodles, cooked and drained
1) Preheat oven to 375˚. Place the first 6 ingredients in a large salad bowl and toss. Season with salt and pepper. Gently toss in egg noodles.
2) Place mix in 10-inch glass casserole dish. Bake at 375˚ for 25 minutes until bubbling hot.
Nutritional Information per Serving
Total Fat: 7