Skinny Tuna Casserole Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C) and cook the pasta according to package instructions.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add onion, garlic, and carrots, and cook until softened.
• STEP 3.Add mushrooms and cook until they release their moisture. Stir in flour and cook for 1 minute.
• STEP 4.Gradually whisk in chicken broth and milk. Bring to a simmer and cook until the sauce thickens.
• STEP 5.Remove from heat and stir in Greek yogurt, tuna, peas, and cooked pasta. Season with salt and pepper.
• STEP 6.Transfer the mixture to a baking dish and sprinkle with shredded cheese. Bake for 20-25 minutes, until bubbly and golden.
• STEP 7.Let it cool for a few minutes before serving. Garnish with chopped parsley, if desired.
• STEP 8.Serve hot and enjoy!

Cooking Tips

• Feel free to add other vegetables like bell peppers or spinach for extra nutrition.
• You can use any type of pasta you prefer, such as whole wheat or gluten-free.
• To make it even healthier, use low-sodium chicken broth and reduced-fat cheese.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• This Skinny Tuna Casserole is best served fresh out of the oven.
• If you have leftovers, reheat them in the oven or microwave until heated through.
• Serve with a side salad or steamed vegetables for a complete meal.