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+ servings

Whole30 Tuna Noodle Casserole

Try out this classic, homey recipe this week
3.82 from 360 votes
Prep Time 5 mins
Cook Time 1 hr
Total Time 1 hr 5 mins
Servings 4



  • 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


  • 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!
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