Go Back
Print Recipe
4.5 from 2 votes

Paleo Tuna Noodle Casserole

Prep Time10 mins
Cook Time45 mins
Total Time55 mins


  • 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
  • 1/2 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 bag Jackson Honest Potato Chips crushed (leave off for Whole30)


  • 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.