YOUR SOLIN GENERATED RECIPE
Clean-Eating Tuna Noodle Casserole with Peas
Whole wheat noodles tossed with protein-rich tuna and sweet peas in a velvety Greek yogurt sauce, baked until the golden topping is perfectly crisp.
INGREDIENTS
1.5 oz whole wheat egg noodles
5 oz canned skipjack tuna in water
0.25 cup frozen peas
0.25 cup yellow onion
0.5 cup sliced mushrooms
1 tsp extra virgin olive oil
0.25 cup plain Greek yogurt
0.25 cup low-sodium chicken broth
1 tsp Dijon mustard
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp nutritional yeast
PREPARATION
Preheat your oven to 375°F (190°C).
Cook the whole wheat noodles in boiling water according to package directions until al dente, then drain and set aside.
Heat the olive oil in a skillet over medium heat and sauté the diced onion and sliced mushrooms until they are softened and fragrant.
In a large mixing bowl, whisk together the Greek yogurt, chicken broth, Dijon mustard, garlic powder, sea salt, and black pepper until the sauce is smooth.
Gently fold the cooked noodles, drained tuna, sautéed vegetables, and frozen peas into the yogurt sauce mixture.
Transfer the mixture into a small oven-safe baking dish and sprinkle the top evenly with nutritional yeast.
Bake for 15-20 minutes until the casserole is heated through and the top is lightly golden and crisp.