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Healthy Tuna Casserole Muffins Recipe

Healthy Tuna Casserole Muffins - just like mom used to make, but in handy little muffin cups perfect for meals on the go, or those little fingers to navigate!  

Course Dinner
Cuisine American
Keyword Muffins, Tuna
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8 adults (24 muffins)
Calories 282 kcal
Author Holly Sander

Ingredients

For the muffins:

  • ½ pound elbow macaroni pasta (#35)
  • 3 Eggs
  • 2 Seven-ounce cans Chicken of the Sea Solid White Albacore in EZ-Open Cans
  • 3 celery stalks, finely diced
  • 1 medium onion, finely diced
  • 1/3 cup + 1 tablespoon fresh parsley, finely chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 3 tablespoons Almond meal (or breadcrumbs if preferred)
  • 1 tablespoon lemon juice
  • 1 cup frozen peas
  • 1 cup shredded cheddar cheese (I used 50% reduced fat cheddar)
  • 3 tablespoons Parmesan cheese (+ more for garnish if desired)
  • 5 ounces fat free evaporated milk
  • Cooking spray

For The Topping:

  • 3 tablespoons Almond meal (or breadcrumbs if preferred)
  • 3 tablespoons Parmesan

Instructions

  1. Recipe makes 24 muffins so I recommend cooking in two batches.
  2. Preheat oven to 425 degrees.
  3. Boil pasta to al dente instructions according to package (I cooked mine 6 minutes).
  4. Mix together all the muffin ingredients except for the pasta, cheddar cheese, Parmesan cheese, 1 tablespoon of parsley, milk cooking spray and peas.

  5. Place 1 cup of frozen peas in a strainer and run hot water over them for 30 seconds. Then let them sit.
  6. After pasta has cooked, drain and place back into cooking pot (while it's still warm) 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.

  7. Fold in the thawed peas.
  8. Mix the almond meal (or breadcrumbs if preferred) and parmesan together for the topping and set aside.

  9. Spray a muffin tin pan with cooking spray.
  10. 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.
  11. Bake at 425 degrees for 15 minutes.
  12. 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.
  13. Garnish with 1-tablespoon parsley and more Parmesan cheese if desired.

Recipe Notes

Muffins can be frozen after cooking.  Allow them to cool fully, wrap individually in plastic wrap, then place in a re-sealable freezer bag.