YOUR SOLIN GENERATED RECIPE
Tuna Noodle Casserole with Cheesy Topping
Tuna and chickpea pasta baked in a creamy Greek yogurt sauce with crisp peas and savory mushrooms, finished with a golden layer of melted sharp cheddar.
INGREDIENTS
3 oz Canned tuna in water
0.5 cup Dry chickpea rotini pasta
2 tbsp Plain non-fat Greek yogurt
0.5 oz Sharp cheddar cheese
0.25 cup Frozen peas
0.5 cup Cremini mushrooms
2 tbsp Yellow onion
1 stalk Celery
1 tsp Dijon mustard
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the chickpea rotini in boiling water according to package instructions until al dente, then drain.
While the pasta cooks, finely dice the onion and celery, and slice the cremini mushrooms.
Sauté the onion, celery, and mushrooms in a non-stick skillet over medium heat for 5-7 minutes until the vegetables are tender.
In a medium mixing bowl, stir together the drained tuna, Greek yogurt, Dijon mustard, garlic powder, sea salt, and black pepper.
Gently fold the cooked pasta, sautéed vegetables, and frozen peas into the tuna mixture until well combined.
Transfer the mixture into a small oven-safe baking dish and spread it evenly.
Shred the sharp cheddar cheese and sprinkle it over the top of the casserole.
Bake for 15 to 20 minutes until the cheese is melted and the edges are bubbling.