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4.67 from 3 votes

Paleo Tuna Noodle Casserole

Prep Time10 minutes
Cook Time45 minutes
Servings: 6 servings
Calories: 427kcal
Author: Jessica DeMay

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.

Nutrition

Calories: 427kcal | Carbohydrates: 19g | Protein: 45g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 130mg | Sodium: 901mg | Potassium: 846mg | Fiber: 4g | Sugar: 7g | Vitamin A: 393IU | Vitamin C: 7mg | Calcium: 92mg | Iron: 5mg