tuna noodle casserole

Who says comfort food can’t be good for you? This healthy tuna noodle casserole is a lighter take on a family favorite of mine. Packed with protein from Safe Catch tuna, Greek yogurt, and blended cottage cheese, this recipe delivers all the creamy, cheesy goodness you love—without the guilt. It’s perfect for meal prep, easy weeknight dinners, or sharing with loved ones.

PS here’s a link to the veggie chopper seen in the reel!

Serves 8; MACROS: 31g p / 30g c / 7g f

Ingredients

1 tsp Olive Oil
1/2 White Onion – Chopped
1 tbsp Minced Garlic
½ tsp Black Pepper
¼ tsp Salt
1 10 oz Bag Frozen Peas
8oz Dry Pasta – I use Banza or Goodles for extra protein
1/2 cup Greek Yogurt
1/2 cup Good Culture Cottage Cheese, blended smooth
3 Cans Tuna (Safe Catch, duh!)
1/4 cup Parmesan Cheese
1 cup Fat Free Chicken broth
1 Cup Reduced Fat Cheddar or Monterey Jack Cheese
1/3 cup Fairlife Reduced Fat Milk
3/4 cup Bread Crumbs

Directions:

• Chop up your onion — I like to use my veggie chopper!

• Add those into a warm pan with 1 tsp EVOO along with your Garlic, Salt, Black Pepper, and Thyme

• Mix everything around and let them cook for a couple minutes

• Add in your Frozen Peas

• Mix again and let it cook for another few minutes

• Prepare your Pasta — I do 1-2 minutes less than your box says to, especially when using something like Banza or Goodles

• Into a large bowl add your cooked pasta, peas and onions mix, blended cottage cheese, Greek Yogurt, tuna, shredded cheddar cheese, chicken broth, and milk

• Mix everything well until it’s all incorporated

• Pour your mix into a 9×13 baking or casserole dish

• Top with Parmesan Cheese and Bread Crumbs

• Cover with foil and put it into the oven on 375F for 25 minutes

• Remove your foil and put it on broil for a few minutes or until the top is browned and cripsy

Enjoy!