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Healthy Tuna Noodle Casserole with Greek Yogurt & Veggies
Ingredients
  • 2 cups dry whole wheat rigatoni or penne, cooked according to package directions
  • 1 cup onion, diced
  • 1 cup bell peppers (any color), diced
  • 4 cups fresh baby spinach, packed
  • 2 and ½ cups frozen peas
  • 8 to 12 ounces chunk light tuna, packed in water (any amount in this range is fine)
  • 1 cup low sodium chicken broth
  • ½ cup plain full fat Greek yogurt
  • ¼ cup whole milk (or plain, unsweetened almond milk)
  • ¼ cup sharp cheddar cheese, shredded
  • 2 tablespoons dijon mustard
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
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