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Tuna & Pea Protein Pasta Casserole

A pantry-friendly tuna casserole using protein or whole-grain pasta, peas, reduced-sodium soup, and a lighter creamy sauce.

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high-proteinpantryfreezer-friendlycasserole
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What you need

Ingredients

  • 4 can chunk light tuna in water, drained
  • 14 oz protein pasta
  • 2 cup frozen peas
  • 10.5 oz Reduced sodium cream of celery
  • 4 oz low-fat cream cheese
  • 1.5 cup Fairlife milk, as needed
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 12 oz broccoli florets
  • 8 oz reduced-fat cheddar cheese
How to make it

Directions

  1. Cook pasta to al dente and drain.
  2. Combine soup, cream cheese, milk, garlic powder, onion powder, and pepper. Warm gently until smooth.
  3. Fold in tuna, peas, pasta, and any additional vegetables.
  4. Transfer to a baking dish and add a light cheese topping if desired.
  5. Bake at 350°F until hot and bubbling, about 20-25 minutes.
  6. Cool briefly, then divide into 6-8 containers before eating.
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