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
4servings
Cook Time
45minutes
Servings
4servings
Cook Time
45minutes
Ingredients
  • 1large spaghetti squashyields 4 cups cooked squash
  • 6oz baby portobello mushroomssliced thinly
  • 1small white onionchopped
  • 1clove garlicminced
  • 13.5can coconut milklight or full fat
  • 1cup peas
  • 2tsp olive oil
  • 9oz tuna fish(12 oz can) drained
  • 1tsp parsley, choppedplus more for topping
  • 1/4cup plantain chipscrushed
  • salt and pepperto taste
Instructions
  1. Preheat oven to 375 degrees F.
  2. 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.
  3. 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.
  4. Stir in coconut milk, salt & pepper, and parsley. Reduce heat to medium-low and simmer for 10 minutes.
  5. 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.
  6. Lower oven heat to 350 degrees F.
  7. In the separate bowl with the squash, add tuna, peas, and cream of mushroom sauce. Combine. Add mixture into empty squash shells.
  8. 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.
  9. Remove from oven and serve. Cut the halves in half for a comfortable dinner for 4!

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