Creamy Wild-Caught Tuna and Vegetable Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild-Caught Tuna and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Wild-Caught Tuna and Vegetable Casserole

Delight in this nourishing casserole featuring wild-caught tuna combined with crisp vegetables, light nonfat Greek yogurt, and a sprinkle of low-fat cheddar, all brought together with whole wheat pasta for added texture. The dish provides a creamy, satisfying flavor profile that’s perfect for a wholesome dinner option without sacrificing on protein or calories.

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NUTRITION

386kcal
Protein
53.4g
Fat
3.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Wild-Caught Tuna (drained)

1/2 cup Nonfat Greek Yogurt

1 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/4 cup chopped Yellow Onion

1/4 cup Low-Fat Shredded Cheddar Cheese

1/2 cup cooked Whole Wheat Pasta

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the drained wild-caught tuna with nonfat Greek yogurt to create a creamy binder.

  • 3

    Fold in the chopped broccoli, diced red bell pepper, and chopped onion until well mixed.

  • 4

    Gently stir in the cooked whole wheat pasta and low-fat shredded cheddar cheese, ensuring an even distribution of ingredients.

  • 5

    Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese has melted.

  • 7

    Allow the dish to cool slightly before serving and enjoy your nutrient-packed meal.

Creamy Wild-Caught Tuna and Vegetable Casserole

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Wild-Caught Tuna and Vegetable Casserole

YOUR SOLIN GENERATED RECIPE

Creamy Wild-Caught Tuna and Vegetable Casserole

Delight in this nourishing casserole featuring wild-caught tuna combined with crisp vegetables, light nonfat Greek yogurt, and a sprinkle of low-fat cheddar, all brought together with whole wheat pasta for added texture. The dish provides a creamy, satisfying flavor profile that’s perfect for a wholesome dinner option without sacrificing on protein or calories.

NUTRITION

386kcal
Protein
53.4g
Fat
3.5g
Carbs
35.7g

SERVINGS

1 serving

INGREDIENTS

1 can (5 oz) Wild-Caught Tuna (drained)

1/2 cup Nonfat Greek Yogurt

1 cup chopped Broccoli

1/2 cup diced Red Bell Pepper

1/4 cup chopped Yellow Onion

1/4 cup Low-Fat Shredded Cheddar Cheese

1/2 cup cooked Whole Wheat Pasta

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    In a large bowl, combine the drained wild-caught tuna with nonfat Greek yogurt to create a creamy binder.

  • 3

    Fold in the chopped broccoli, diced red bell pepper, and chopped onion until well mixed.

  • 4

    Gently stir in the cooked whole wheat pasta and low-fat shredded cheddar cheese, ensuring an even distribution of ingredients.

  • 5

    Transfer the mixture into a lightly greased casserole dish, spreading it out evenly.

  • 6

    Bake in the preheated oven for 20-25 minutes, or until the casserole is heated through and the cheese has melted.

  • 7

    Allow the dish to cool slightly before serving and enjoy your nutrient-packed meal.