Tuna Noodle Casserole (Dairy & Grain-free)
A classic tuna 'noodle' casserole made dairy free and gluten free with a crunchy plantain topping. It's arguably better than the traditional tuna casserole. Bake it in the spaghetti squash shell for less dishes to clean!
| Servings |
| 4 servings |
| Cook Time |
| 45 minutes |
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A classic tuna 'noodle' casserole made dairy free and gluten free with a crunchy plantain topping. It's arguably better than the traditional tuna casserole. Bake it in the spaghetti squash shell for less dishes to clean!
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Ingredients
- 1 large spaghetti squash yields 4 cups cooked squash
- 6 oz baby portobello mushrooms sliced thinly
- 1 small white onion chopped
- 1 clove garlic minced
- 13.5 can coconut milk light or full fat
- 1 cup peas
- 2 tsp olive oil
- 9 oz tuna fish (12 oz can) drained
- 1 tsp parsley, chopped plus more for topping
- 1/4 cup plantain chips crushed
- salt and pepper to taste
Servings: servings
Instructions
- Preheat oven to 375 degrees F.
- Cut squash in half and scoop out seeds. Discard seeds. Place flesh down on a baking sheet with a bit of water. Bake in oven for 35 minutes. TIP! Squash too hard? Place it whole in the oven for 15 minutes to soften the skin for cutting.
- While squash is cooking make the cream of mushroom sauce. In a stove-top pan add olive oil. Saute onions, garlic, and mushrooms until onions are browned and soft. About 8 minutes.
- Stir in coconut milk, salt & pepper, and parsley. Reduce heat to medium-low and simmer for 10 minutes.
- When squash is tender, scrape out flesh with a fork. Be mindful not to tear or puncture the squash shell. You'll use that as the casserole vessel. Set flesh aside in a large mixing bowl.
- Lower oven heat to 350 degrees F.
- In the separate bowl with the squash, add tuna, peas, and cream of mushroom sauce. Combine. Add mixture into empty squash shells.
- Top each casserole with crushed plantain chips and parsley. Bake in oven for 10-15 minutes. For the last 3-5 minutes switch to broil for a crispier plantain crust.
- Remove from oven and serve. Cut the halves in half for a comfortable dinner for 4!