Whole30 Tuna No-Noodle Casserole

tuna recipe - stuffed jalapeños

Prep Time: 15  min

Cook Time: 1 hr 15

Submitted by: Leslie McDonald

INGREDIENTS

  • 1 whole spaghetti squash
  • 1 can Safe Catch Tuna (any flavor)
  • 1 Tbsp. cooking fat (avocado oil, ghee, coconut oil)
  • 1 Onion, chopped
  • 1 cup Mushrooms, sliced
  • 1 (13.5 oz.) can coconut milk, full fat
  • 2 Tbsp. Nutritional yeast
  • 1/3 cup plantain chips, crushed

INSTRUCTIONS

  1. Pre-heat the oven to 400 degrees and grease a 9x13 baking dish.
  2. Cook your spaghetti squash (instant pot, microwave or oven are all options to do this).
  3. Once it is cooked, sliced it in half, scoop out the threads and use a fork to shred the squash into strands.
  4. Place the spaghetti squash strands into a baking dish.
  5. While the squash is cooking, make your cream of mushroom sauce – heat a medium pot over medium heat and add the cooking fat.
  6. Once it’s hot, add the onions and saute until translucent, about 5 minutes.
  7. Add the mushrooms to the pot and continue cooking for 3 minutes.
  8. Add the coconut milk to the pot, lower the heat to low and allow it to simmer for 5 minutes (stir occasionally so it doesn’t burn).
  9. Once the cream of mushroom sauce is finished cooking add it to the baking dish with the spaghetti squash.
  10. Add the canned Safecatch Foods tuna to the baking dish and mix everything until it is well combined and the sauce and tuna are evenly spread throughout the dish.
  11. Top the casserole with the crushed plantain chips and then place in the oven to cook for 30 minutes.
  12. Remove the casserole from the oven and allow it to cool so the sauce settles before slicing.
  13. Serve and enjoy!