Name: Classic Tuna Noodle Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1.5 oz Chickpea rotini pasta; 5 oz Canned tuna in water; 0.25 cup Plain non-fat Greek yogurt; 0.25 cup Low-sodium chicken broth; 1 cup Sliced cremini mushrooms; 0.25 cup Frozen peas; 0.25 cup Diced yellow onion; 1 tsp Extra virgin olive oil; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Whole wheat breadcrumbs

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

YOUR SOLIN GENERATED RECIPE

Classic Tuna Noodle Casserole

Baked chickpea pasta and flaky tuna tossed in a creamy yogurt sauce with earthy mushrooms and sweet peas for a comforting finish.

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NUTRITION

Protein

56.6g

Fat

9.1g

Carbs

46.6g

SERVINGS

1 serving

INGREDIENTS

1.5 oz Chickpea rotini pasta

5 oz Canned tuna in water

0.25 cup Plain non-fat Greek yogurt

0.25 cup Low-sodium chicken broth

1 cup Sliced cremini mushrooms

0.25 cup Frozen peas

0.25 cup Diced yellow onion

1 tsp Extra virgin olive oil

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Whole wheat breadcrumbs

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PREPARATION

1
Preheat your oven to 375°F (190°C).
2
Bring a pot of salted water to a boil and cook the chickpea pasta until al dente, then drain and set aside.
3
In a non-stick skillet, heat the olive oil over medium heat and sauté the onions and mushrooms until the mushrooms are browned and the onions are translucent.
4
In a large mixing bowl, whisk together the Greek yogurt, chicken broth, garlic powder, sea salt, and black pepper until smooth.
5
Gently fold the cooked pasta, drained tuna, frozen peas, and sautéed mushroom mixture into the yogurt sauce until evenly coated.
6
Transfer the mixture to a small oven-safe baking dish and sprinkle the whole wheat breadcrumbs evenly over the top.
7
Bake for 15-18 minutes until the sauce is bubbling and the breadcrumbs are lightly toasted.