This Paleo Tuna Noodle Casserole is a healthy version of the popular dish. Made dairy free, gluten free, and Whole30, but still delicious and comforting!
Paleo Casserole
Just a warning: this is not the most pretty dish in the world!! 🙂 It is loaded with flavor and veggies and makes a great dinner, though! Tuna Noodle is such a classic dish that most people grew up on. I switched out the cream of mushroom for an easy homemade version that is dairy free, and used spaghetti squash in place of the egg noodles. The results are an amazing and one of the only ways my husband will actually eat tuna. I do recommend buying tuna that is line-caught to protect endangered species. Wild Planet is a great brand and it's easily found at grocery stores- not just health food stores.
So, this is a Whole30 meal only if you leave the chips off. I know- I'm sorry!! Nothing fried on Whole30 though. I'm thinking an almond flour/fat crumble would totally work though and still be delicious.
Paleo Topping
Speaking of the chips- Jackson Honest are my favorite. They are fried in coconut oil and have only 3 ingredients: potatoes, coconut oil, salt. That's it. This isn't sponsored, I just truly love them! Crushed on top, they give the perfect contrast in texture and is reminiscent to the classic casserole topping.
You'll love how easy this is to make. It does involve a little prep work, but it's not hard and totally worth it. Here is a how-to for cooking spaghetti squash- you'll love that method. I like to use a big enough ban for the sauce where I can then mix in the tuna and mushroom sauce right in there. That's one less dish I have to wash.
Ok- there is my not-so-beautiful picture of a scoop. I was hesitant to put that up, but my husband said it looked good so I'll just go with it. Just remember-- it tastes great!
My other two spaghetti squash casseroles are 2 of my most popular recipes on my site. Paleo Baked Spaghetti and Buffalo Chicken Casserole. Both Paleo & Whole30 and so delicious. I hope you all love this one just as much! Here is a reminder how to cook spaghetti squash if you need it. My favorite method.
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Paleo Tuna Noodle Casserole
Ingredients
- 1 large spaghetti squash, cooked and shredded
- 1 tablespoon coconut oil or fat of choice
- 16 oz mushrooms, sliced
- 1 large onion, diced
- 1 teaspoon dry thyme
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 14 oz can coconut cream
- 1 teaspoon arrowroot starch
- 4 5 oz cans tuna sustainable, line caught
- 2 eggs
- 1 5 oz potato chips crushed (leave off for Whole30)
Instructions
- Place the spaghetti squash in a large bowl and press excess water off with a clean towel.
- Preheat oven to 400° and line a 13x9 pan with parchment paper.
- In a large pan, add the coconut oil, mushrooms and onion and cook over medium heat until veggies are softened, About 10 minutes.
- Add in the thyme, garlic powder, salt, coconut cream and arrowroot powder. Cook for about 5 minutes, until mixture starts to thicken.
- Turn off heat and add in tuna, spaghetti squash, and eggs.
- Pour into pan and bake for 25 minutes.
- Remove and top with crushed chips and bake for 5-10 more minutes.
Jeen-Marie says
I'm confused, do you cook the squash before and then add to casserole? Or you use it uncooked?
Thanks- this sounds yummy!
Jessica DeMay says
Hi Jeen-Marie- you'll want to cook the spaghetti squash first then make the casserole. Hope you enjoy!
Holly says
Can I make these without eggs or use a substitute? My son is allergic.
Jessica DeMay says
Hi Holly- you can leave them out. The casserole may not hold together as well, but it will still be delicious!
Heather says
Made this today for dinner. Quick and yummy! Kids loved it, too. This will be a regular meal around here! Thanks for the great recipe?
Jessica DeMay says
You're welcome, Heather! I'm so glad everyone loved it! Thanks for trying it and for the great feedback 🙂
Grammy says
It always amazes me to see recipes that shout Paleo...yet there is that poisonous potato lurking. One of THE worst foods for inflammation. But sans the potato chips I think the casserole looks yummy and hope to give it a try.
Jessica DeMay says
Hi Grammy- I mention that the chips are optional! A lot of people, my husband and I included, have no issues with them.
Chris says
I just looked and there was 20 g of sugar, per serving in the cream of coconut...didn't understand why it was supposed to be in it, I should have stayed with my instincts and used coconut milk instead. Now I can't even eat it.
Chris says
I think you meant full fat coconut milk! I used coconut cream and it came out sweet!
Jessica DeMay says
Hi Chris- it's actually called coconut cream and there's a picture of it on this post:http://www.jaysbakingmecrazy.com/2015/06/19/must-have-pantry-items-for-a-whole30/
It's full fat coconut milk, but just the thick part. I'm guessing you used the coconut cream that is meant for drinks that is sweetened? I'm sorry for the confusion!
Dawn Turner says
Is coconut cream different than the milk? I am new to the gluten free and dairy free cooking. Thanks, Dawn
Jessica DeMay says
Hi Dawn- coconut cream is like thick canned coconut milk. If you buy the full fat coconut milk and refrigerate it overnight, the top will be hard- that is the cream. Or, Trader Joe's sells coconut cream. I hope that helps and makes sense. Let me know if you have any other questions 🙂
Laura says
Where do you use the 2 eggs in this tuna noodle recipe? The eggs are in the ingredients list, but I don't see them in the directions.
Jessica DeMay says
Hi Laura! I'm sorry about that- I just updated it. It's step 5. I hope that helps 🙂 Thanks for pointing that out.
Mary Ann | The Beach House Kitchen says
We grew up eating this classic dish at our house Jessica! It was always a favorite! Love your Paleo version!
Jessica DeMay says
Thanks, Mary Ann! I know this was a staple for so many people.
Maria says
OMG I was just thinking about my mom's tuna noodle casserole and was considering how to re-make it with sweet potato noodles! This looks awesome.
Jessica DeMay says
Thanks, Maria! Oh, it would be really good with sweet potato noodles- that's a great idea!
Kimberly Haynie says
I assume I spiralize the sweet potato, do I need to cook at all?