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Baked Tuna Noodle Casserole

20

45

Pecan

Classic ingredients like tuna, cheese, noodles and peas = comfort in a pan. This is a lighter version of tuna casserole, but it's heavy with flavor.

4

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  • 1 (13.25 oz) box whole wheat pasta

  • 2 Cup nonfat plain Greek yogurt

  • 1 Cup almond milk

  • 1 Teaspoon ground mustard

  • 1/2 Teaspoon celery salt

  • 1 Cup button mushrooms, sliced

  • 1 Cup Peas

  • 10 Ounce Tuna, Cooked

  • 1 Cup colby cheese, shredded

  • 1

    Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions. Drain and set aside.

    • 1 (13.25 oz) box whole wheat pasta

  • 2

    In a medium bowl, mix together the yogurt, almond milk, ground mustard, and celery salt. Fold in mushrooms, peas, tuna, and cooked pasta. Fold in half the cheese.

    • 2 Cup nonfat plain Greek yogurt

    • 1 Cup almond milk

    • 1 Teaspoon ground mustard

    • 1/2 Teaspoon celery salt

    • 1 Cup button mushrooms, sliced

    • 1 Cup Peas

    • 10 Ounce Tuna, Cooked

    • 1 Cup colby cheese, shredded

  • 3

    Transfer the mixture to a greased 13x9-inch baking dish and top with the remaining cheese.
  • 4

    When ready to cook, set the Traeger temperature to 350°F and preheat with the lid closed for 15 minutes.

    350 ˚F

  • 5

    Place casserole dish directly on the grill grates. Close the lid and cook for 45 minutes or until warmed through and cheese is melted.

    350 ˚F

  • 6

    Remove the casserole from the grill and serve warm. Enjoy!

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