Y’all went nuts on Instagram for our Lentil Pasta Tuna Noodle Casserole, so we’re finally posting the full recipe! This recipe is awesome because it feeds a lot of people and stores in the fridge/freezer well. It’s also gluten-free for those who need it.
This casserole tastes best when reheated in the toaster oven, conventional oven or on the stove. It’s crazy high in fiber and protein plus has anti-inflammatory CLA (a type of fat), some omega-3s (more if you use salmon), and lots of calcium and iron! Plus, it’s CHEAP for how many it serves. My kids shovel this in, and it’s a nice comfort food on a cold winter night. I cook by taste, so follow your instincts on this one! Add more or less cheese, paprika, etc. depending on your family’s preferences. Enjoy!
- 2 boxes Banza lentil pasta shells
- 1 small bag frozen peas
- 1 small bag frozen chopped carrots
- 20 oz canned or bagged tuna or salmon (you can do more or less of this)
- 1/2 cup – 1 cup sour cream or plain Greek yogurt – note: add more if the mix seems dry when it’s all together
- 2 cups shredded sharp Tillamook cheddar cheese, divided
- 1 T. smoked paprika
- 1 T. powdered garlic
- Salt and pepper to taste
Preheat oven to 375F. Cook pasta per directions on the box and drain. Place pasta in a large bowl and combine all remaining ingredients, leaving 1 cup of shredded cheese for the top. Press into 9×13 casserole dish. Sprinkle with cheese. Cook for 25-35 minutes or until cheese starts to brown and bubble. Let it cool, then eat and enjoy!