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.
Original recipe courtesy of Taste & See
- 3 eggs
- 3 (5 oz) cans Chicken of the Sea® Solid White Albacore
- 3 celery stalks, finely diced
- 1 medium onion, finely diced
- 1/3 cup + 1 tablespoon fresh parsley, finely chopped
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 3 tablespoons Parmesan cheese
- 5 ounces fat free evaporated milk
- 1 tablespoon lemon juice
- 3 tablespoons almond meal (or breadcrumbs if preferred)
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ pound elbow macaroni pasta
- Cooking spray
- 3 tablespoons almond meal (or breadcrumbs if preferred) - for topping
- 3 tablespoons Parmesan cheese - for topping
- Preheat oven to 425°F.
- Boil pasta to al dente instructions according to package.
- Mix together all the muffin ingredients except for the pasta, cheddar cheese, Parmesan cheese, 1 tablespoon of parsley, milk and cooking spray.
- Place 1 cup of frozen peas in a strainer and run hot water over them for 30 seconds. Then let them sit.
- After pasta has cooked, drain and place back into cooking pot with the cheddar cheese, Parmesan cheese, and stir in the milk until cheese has melted. Now fold the cheesy pasta into the veggie and egg mixture.
- Fold in the thawed peas.
- Spray a muffin tin pan with cooking spray.
- 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 topping.
- Bake at 425 degrees 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.