Baked Tuna Noodle Casserole
By The Bowmars
Classic ingredients like tuna, cheese, noodles and peas = comfort in a pan. This is a lighter version of tuna casserole, but it's heavy with flavor.
Prep Time
20 Min
Cook Time
45 Min
Pellets
Pecan
Ingredients
This recipe serves:
4
Activating this element will cause content on the page to be updated.Units of Measurement:
main
| 1 | (13.25 oz) box whole wheat pasta |
| 2 Cup | nonfat plain Greek yogurt |
| 1 Cup | almond milk |
| 1 Teaspoon | ground mustard |
| 1/2 Teaspoon | celery salt |
| 1 Cup | button mushrooms, sliced |
| 1 Cup | Peas |
| 10 Ounce | Tuna, Cooked |
| 1 Cup | colby cheese, shredded |
Steps
1
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and set aside.
2
In a medium bowl, mix together the yogurt, almond milk, ground mustard, and celery salt. Fold in mushrooms, peas, tuna, and cooked pasta. Fold in half the cheese.
3
Transfer the mixture to a greased 13x9-inch baking dish and top with the remaining cheese.
4
When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.
350 ˚F / 177 ˚C
5
Place casserole dish directly on the grill grates. Close the lid and cook for 45 minutes or until warmed through and cheese is melted.
350 ˚F / 177 ˚C
00:45
6
Remove the casserole from the grill and serve warm. Enjoy!
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