By Sarah Steffens

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.

Try This: Whole30 Tuna Noodle Casserole

Whole30 Tuna Noodle Casserole

Try out this classic, homey recipe this week
0 from 0 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 4

Ingredients
  

Sauce

  • 1 cup hot water
  • ½ cup cashews salted or unsalted
  • 1 tablespoon lemon juice or raw apple cider vinegar
  • 2 teaspoons sea salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried dill
  • ½ cup chicken broth

Veggies & Tuna

  • 1 tablespoon ghee or coconut oil
  • 1 medium yellow onion peeled & diced
  • 2 medium celery stalks diced
  • 3 medium garlic cloves peeled & minced
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 medium spaghetti squash cooked & skin removed
  • 10 ounce of water-packed tuna two 5 oz cans, drained
  • 1 tablespoon coconut aminos
  • 1 tablespoon capers
  • ¼ cup fresh parsley minced
  • 2 tablespoons arrowroot powder
  • Optional Garnish:
  • ¼ cup fresh parsley minced

Instructions
 

  • Oven roast your spaghetti squash by halving, removing its seeds and placing on a baking tray in the oven until very soft, about 45 minutes. When soft, carefully shred the squash onto a cutting board. Alternatively, cook in your electric pressure cooker set 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. 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.
  • ENJOY!
Tried this recipe?Let us know how it was!

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Recipes and photos by Sarah Steffens. Sarah has a B.A. in Business Administration, Public Relations from The Master’s College in Southern California.

After years of experimenting with nutrition and recipes in her own kitchen, she now works as a Personal Chef in Los Angeles, cooking meals that support her client’s intention to physically and mentally thrive. She has catered several independent film sets, making it her goal to optimize the energy and well-being of each creative crew. She is the in-house recipe creative for the Whole30, and the creator of the Savor and Fancy blog. When Sarah is not cooking Whole30 and Autoimmune Protocol meals, she is likely exploring mid-century sites in L.A., taking photographs, listening to an audiobook or hiking at Griffith Park.