When I was postpartum with my third baby, this childhood meal craving hit hard!! I wanted to put my own adult “healthy” spin on it [I’m so grateful to my postpartum doula for helping make these creations come to life, and to help nourish me and my kiddos during this time]. And I can tell you, it’s to live for…truly drool-worthy! As with all casseroles, don’t feel like you need to be so strict on the measurements – throw in a little more of this, a little less of that, and it will still turn out delicious.
Ingredients
- 2 cup uncooked short pasta (pick your favourite, or what you have available)
- 2 cans SkipJack Tuna, drained
- 1 cup unsweetened almond milk
- 1 cup bone broth
- 1 cup unsweetened Greek yogurt
- 1 onion, diced
- 2 garlic cloves, minced
- 1 tbsp. olive oil
- 1 cup carrots, shredded
- 1 cup green peas
- 1 cup cheddar cheese, shredded
- 1/3 cup Parmesan cheese
- 1 tsp. Dijon mustard
- 1 tsp. thyme
- 1 tsp. paprika
- Salt and pepper, to taste
- 1/2 cup bread crumbs (optional)
Directions
Prep the Pasta:
- Cook the 2 cup dried pasta according to package instructions. Drain and set aside.
Make the Sauce:
- Dice onion and mince garlic, and then saute with olive oil in a large skillet over medium heat, until softened.
- Add the almond milk, bone broth, Dijon mustard, thyme, and paprika to the skillet and simmer.
- Gradually stir in the Greek yogurt.
- Add 3/4 cup of the cheddar cheese and stir until melted. Season with salt and pepper.
Create the Casserole:
- Preheat the oven to 375 degrees Fahrenheit.
- Stir the tuna, cooked pasta, and veggies (peas and carrots) into the sauce mixture. Mix well.
- Transfer the mixture to a greased 9 by 13-inch casserole dish. Sprinkle the remaining 1/4 cup cheddar cheese, Parmesan cheese, and bread crumbs (optional) over top.
- Bake uncovered at 375 degrees Fahrenheit for 20-25 minutes, or until the top is golden and bubbly.
- Let cool slightly, and serve!
If you’re anything like me, add some hot sauce on there! Enjoy!