Healthy Tuna Casserole Muffins Think mom’s tuna casserole, but in convenient finger-friendly packages that can be eaten on the go or frozen and pulled out for a healthy and easy weeknight dinner. Total Time 30 minutes Servings 8 (24 muffins) servings Ingredients Share 3 (5 oz) cans Chicken of the Sea® Solid White Albacore in Water, drained1/2 lb. elbow macaroni pasta1 cup shredded cheddar cheese6 Tablespoons Parmesan cheese, divided5 oz. fat free evaporated milk3 eggs3 celery stalks, finely diced1 medium onion, finely diced1/3 cup + 1 tablespoon fresh parsley, finely chopped6 Tablespoons almond meal (or breadcrumbs if preferred), divided1 Tablespoon lemon juice1 teaspoon salt, or to taste1 teaspoon pepper, or to taste1 cup frozen peas, thawed and drainedCooking spray Instructions Preheat oven to 425°F.Boil pasta to al dente according to package instructions.After pasta has cooked, drain and place back into cooking pot. Stir in the cheddar cheese, 3 Tablespoons of Parmesan cheese, and evaporated milk until cheese has melted. In a bowl, mix together the eggs, celery, onion, 1/3 cup of parsley, 3 Tablespoons almond meal or bread crumbs, lemon juice, salt, and pepper. Now fold the cheesy pasta into the veggie and egg mixture. Fold in the thawed peas.Spray a muffin tin pan with cooking spray.For the topping: in a bowl, combine the remaining 3 Tablespoons of Parmesan and 3 Tablespoons of almond meal or bread crumbs. Using a level 1/3 measuring cup, fill each muffin tin with the pasta/tuna mixture. Firmly press down on each individual cup and then sprinkle on the Parmesan/almond meal (bread crumb) mix. Bake for 15 minutes.Allow tuna bites to cool for 5-8 minutes in the pan, then use a non-stick spatula to loosen the muffins around the edges. Gently scoop each muffin out and serve warm.Garnish with 1 tablespoon parsley and more Parmesan cheese if desired. In this Recipe: Solid White Premium Tuna in Water