Try our Whole30 spin on a homestyle classic. All of the ingredients for this Whole30 Tuna Noodle Casserole can be found at a “regular” grocery store (no stops to a specialty store required!). It’s a great weeknight dinner meal, and the leftovers are a tasty option for lunch the next day. Enjoy!
Looking for more cozy recipes? Try this Whole30 Cottage Pie with Bison.
Ingredients
Sauce
- 1 cup hot water
- 1/2 cup cashews salted or unsalted
- 1 tbsp lemon juice or raw apple cider vinegar
- 2 tsp sea salt
- 1/2 tsp black pepper
- 1 tsp dried dill
- 1/2 cup chicken broth
Veggies & Tuna
- 1 tbsp ghee or coconut oil
- 1 medium yellow onion peeled & diced
- 2 medium celery stalks diced
- 3 medium garlic cloves peeled & minced
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 medium spaghetti squash cooked & skin removed
- 2 5-oz cans of water-packed tuna drained
- 1 tbsp coconut aminos
- 1 tbsp capers
- 1/4 cup fresh parsley minced
- 2 tbsp arrowroot powder
Optional Garnish
- 1/4 cup fresh parsley minced
Equipment
- Instant Pot
Instructions
- OVEN ROAST spaghetti squash by halving, removing its seeds, and placing on a baking tray in the oven until very soft, about 45 minutes. Alternatively, to cook in your electric pressure cooker, set squash on the steam trivet with 1 cup of water on manual at high pressure with the steam valve sealed for 7 minutes. Release steam after the timer goes off being careful not to burn your hands when removing the squash from the pressure cooker.
- WHEN soft, carefully shred the squash onto a cutting board.
- ADD hot water and cashews to a blender and allow to soak for 10 minutes.
- ADD ghee or coconut oil to a large stockpot or Dutch oven and bring to medium-low heat. Add diced onion, diced celery, minced garlic, sea salt, pepper and dried dill and sauté until soft, about 10 minutes.
- ADD the remaining sauce ingredients to your blender and blend on high until everything is completely combined. It will have a very thin texture.
- ADD shredded spaghetti squash to your pot of veggies and gently combine, breaking up the squash “noodles”.
- ADD your drained tuna and gently combine with the veggies.
- POUR your sauce into the pot and stir well. With the heat reduced to low, stir in arrowroot powder. This will thicken the sauce substantially.
- STIR in coconut aminos, capers and minced parsley.
- HEAT your oven’s broiler and if needed, transfer your casserole to an oven-proof baking dish. Heat under the broiler until the top has formed a golden crust, about 2 minutes, checking after a minute or so to prevent burning.
- Carefully REMOVE from your oven and allow to cool for a few minutes before serving, garnishing with optional minced parsley.
- SERVE, storing any leftovers in a glass container in the fridge for 3 days.
