Baked Tuna Noodle Casserole
By The Bowmars
Comfort in a pan with classic ingredients like tuna, cheese, noodles and peas. This healthier version of tuna casserole is light on the gut, but heavy with the flavor.
Prep Time
30 Minutes
Cook Time
45 Minutes
Pellets
Maple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 1 | Whole Wheat Pasta, Box (13.25oz) |
| 2 Cup | Yogurt |
| 1 Cup | almond milk |
| 1 Teaspoon | ground mustard |
| 1/2 Teaspoon | celery salt |
| 1 Cup | Button Mushrooms, Sliced |
| 10 Ounce | Tuna, Cooked |
| 1 Cup | Peas, canned |
| 1 Cup | Cheese, Colby/Cheddar |
Step
1
Bring a large pot of salted water to a boil over high heat. Add pasta and cook according to manufacturer's directions. Drain and set aside.
2
In a medium bowl mix yogurt, milk, ground mustard, and celery salt. Fold in mushrooms, tuna, peas and cooked pasta. Fold in half the cheese.
3
Transfer the mixture to a greased 13” x 9” baking dish and top with remaining cheese.
4
When ready to cook, set the Traeger to 350℉ and preheat, lid closed for 15 minutes.
5
Place casserole dish directly on grill grate and cook for 45 minutes or until warmed through and cheese is melted. Enjoy!
350 ˚F / 177 ˚C
00:45
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