MY HUSBAND LOVES TUNA NOODLE CASSEROLE. I HAVE TO ADMIT, I DIDN’T EVEN KNOW WHAT IT WAS UNTIL I MET HIM.
It’s just one of those things, like many American comfort food staples, we didn’t have in my house. My parents are Cuban and they immigrated to this country in the eighties. While I don’t think my moms cooking was very representative of Cuban cooking, she had her own style and it definitely didn’t include casseroles.
I LIKE TO THINK OF MY MOTHER AS MY GREATEST TEACHER.
I inherited her passion for cooking and some of her skill too. My style has evolved from mimicking hers to include dishes from all over. This is greatly attributed from that knowledge of different jobs in kitchens, moving around with the military, and loving to go out to dinner, plus traveling!
The first time I made tuna noodle casserole for my husband, I was vegan. Ha! Yes… I used to be vegan. Well, by the time him and I were serious I had added sea life back in to my diet. So I made him this dairy free, heavy, gluten-full tuna casserole with lots of dairy free cheese. He ate it. Bless his heart.
Today I wanted to create something SUPER easy to make. A budget friendly, time friendly, low carb meal that fit in with my macros. I wanted something warm. It’s been a crazy few days and this girl needs all the comfort she can get.
THIS. THIS HAS ALL OF THAT. AND IT’S TASTY AF!
YOU WILL NEED TO MAKE CASHEW CREAM FOR THIS.
If you’re not already making my cashew creamer for your coffee and other cooking needs you are missing out! This stuff is thick, creamy, and thickens when warmed.
It’s amazing.
Cashew Cream Recipe:
Soak 2 cups whole raw cashews. Submerge in water with a pinch of salt for at least 4 hours or overnight.
Drain. Rinse.
Place soaked cashews in blender. Add in 2.5 cups filtered water. Blend on high until silky smooth
Store in a jar in the fridge up to a week. Boom.
Variations
To make this NUT FREE:
You can make a cream sauce by using sun butter or tahini. Mix 2 tablespoons with 1/2 cup water until smooth.
Or you can use cauliflower alfredo, recipe HERE.
To make this EGG-FREE:
Skip the mayo, mix 1 tablespoon of gelatin with cream sauce or use AIP cheese, recipe HERE.
Use a 5×7 or 8×8 baking dish. Double the recipe for a full-size casserole!
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Tuna Zoodle Casserole
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 1x
- Category: Dinner
- Method: Bake
- Cuisine: American
Description
Healthy Tuna Noodle Casserole!
Ingredients
- 1 large zucchini
- 2 cans Safe Catch Albacore Tuna, in water
- 1/2 cup diced onion
- 1 minced garlic clove
- 3 large cremini mushrooms
- 1 tsp mustard
- 1 tsp salt
- 1 tsp black pepper
- 1/2 tsp dried rosemary
- 1 tbsp lemon juice
- 2–3 tbsp paleo mayo (Primal Kitchen or Homemade, search one minute mayo for my recipe)
- 1 broccoli crown
- 1/2 cup chopped pecans (or walnuts, or cashews)
- 2/3 cup cashew cream (see text above for details)
Instructions
- First, make sure you have your mayo and cashew cream ready!
- Pre-heat your oven to 325F.
- Zoodle your zucchini. Lay the zoodles flat on a clean kitchen towel and sprinkle with salt. Let them rest here to they release liquid while you prep the rest.
- Mince onion and garlic, add in to the casserole dish.
- Thinly slice mushrooms and add them to the dish too.
- Open and drain tuna cans, flake the tuna into the casserole dish.
- Add in the salt, pepper, 1 tbsp mayo, mustard, lemon juice and rosemary.
- Mix well.
- Wrap the kitchen towel around the zucchini and squeeze the water out.
- Add the zoodles to the casserole dish and toss to combine.
- Pour in the cashew cream. Gently Mix.
- Cut your broccoli crown into florets and mince them into 1/4 inch pieces.
- Toss with chopped pecans in a bowl and mix with remaining mayo.
- Spread this mix over the top of the casserole.
- Sprinkle lightly with salt.
- Place in the oven and bake for 30-35 minutes.
- It will be toasty on top and creamy inside! Make sure to use a knife to cut your pieces before serving or your zoodles will pull out the whole thing!
Recipe Notes:
- Nutrition Info, per serving: Calories: 272 Fat: 20.7 Grams Carbs: 8.1 Grams Protein: 14.6 Grams
Keywords: Keto Tuna Noodle Casserole
Betty Salek says
So I made this with cauliflower Alfredo sauce, was skeptical but I need to admit, this is really good. I will definitely make this again.
★★★★★
Cristina says
yeeeaaahhh
Rebecca says
Hi! I have made this many times now as it has become a favorite in our household. I have a lot of canned salmon right now, but no canned tuna (and trying to avoid extra trips to the store). Do you think this recipe would translate well substituting salmon? I have also been adding 1/4 cup cheddar on top right before baking, so I would also be curious to hear your thoughts on still adding the cheese (or not) if I use salmon. Thank you SO much! 🙂
★★★★★
Cristina says
Salmon would be great in this!
Rebecca says
So, it turned out great with the salmon (and the cheese). 😊 I just made it (AGAIN) last night but was able to use the original tuna. This is such a keeper recipe. I grew up on regular tuna noodle casserole (and my husband always looked forward to when I would make it, but now he prefers this healthier version).
★★★★★
Cristina says
Awesome!
Jen says
I don’t tolerate cashews all that well…so I used Cristina’s Cauli Alfredo from Made Whole…SO GOOD! I have made this twice in two weeks now during our shelter in place. I also used slightly undercooked spaghetti squash instead of zucchini (not a fan). After squash wasI cooked, i cut each half into quarters to make the “noodles” smaller and bite-sized. PERFECTION!! THANK YOU CRISTINA!!
★★★★★
Cristina says
Amazing Jen! Love that modification!