Tuna “No-Noodle” Casserole
Tuna Noodle Casserole was a favorite growing up, but it was typically made using noodles and a dairy-based soup that didnβt necessarily leave me feeling well. After adapting more of a paleo and Whole30 style of eating, I wanted to recreate a healthier spin on this comfort classic. Itβs simple to make and is a great option for those who desire a lighter version of their favorite comfort classic.
A dairy-free cream of mushroom base.
This dairy-free mushroom sauce is so good, you wonβt believe how great this tastes and that itβs Whole30! Itβs full of seasonings, garlic, and mushrooms and holds up well after being baked in the oven. It thickens nicely and tastes so good with the tuna and zucchini. You could also use this sauce in other dishes. How great would it be with spaghetti squash or over chicken and cauliflower rice? Itβs absolutely versatile.
Ingredients
- 10 oz10 oz10 oz Canned Tuna, albacore, 2 cans
- 2 cups2 cups2 cups Frozen Hash Browns
- 222 Zucchini, medium
- 1 cup1 cup1 cup Frozen Vegetables, Pea and Carrot blend
- .25 cup.25 cup.25 cup Coconut Milk
- 1 cup1 cup1 cup Chicken Bone Broth
- 1 cup1 cup1 cup Raw Cashews
- 1 cup1 cup1 cup White Mushrooms, fresh
- 3-43-43-4 Garlic, cloves
- 1 tsp1 tsp1 tsp Onion Powder
- .25 tsp.25 tsp.25 tsp Salt
- .25 tsp.25 tsp.25 tsp Black Pepper, ground
- 1 pinch1 pinch1 pinch Cayenne Pepper
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 375F and grease a medium sized baking dish.
- Using a spiralizer or vegetable peeler, spriralize zucchini and add to colander. Sprinkle with salt and allow to sit for 5-10 minutes, removing excess water. Rinse and pat dry with paper towel. Using a kitchen shears or knife, cut zucchini into shorter lengths so you do not have one continuous zucchini ribbon.
- In a large mixing bowl, add tuna, hash browns, frozen pea and carrot mixture and spiralized zucchini.
- Using a high speed blender, blend together coconut milk, chicken broth, raw cashews, garlic, onion powder, cayenne, salt and pepper. Once combined, add 1/2 cup of the mushrooms and pulse until roughly chopped.
- Pour sauce over ingredients in the large mixing bowl and gently fold until evenly coated. Transfer to greased baking dish and bake 45 minutes and sauce is bubbling. Broil on high for 2-3 minutes if desired.
- Garnish with parsley and season with salt and black pepper.
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My Notes:
About This Recipe
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Dairy Free Egg Free Gluten Free Grain Free Other Paleo Shellfish Free Specific Carbohydrate Diet Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 191 |
Fat: | 11 g |
Carbohydrates: | 16 g |
Protein: | 9 g |
Cholesterol: | 2 g |
Sodium: | 172 mg |
Fiber: | 2 g |
Sugars: | 3 g |
Calculated per serving. |
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