Steps

• Step 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.

  Ingredients

  • 1  (13.25 oz) box whole wheat pasta

• Step 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.

  Ingredients

  • 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

• Step 3

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

• Step 4

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

  350 ˚F / 177 ˚C

• Step 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.

  00:45

  350 ˚F / 177 ˚C

• Step 6

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