Tuna Noodle Casserole was one of my favorite dinners growing up. Of course my mom used the MSG-filled Campbell’s cream of mushroom soup, which is a big “no no” these days for me! Oh and the noodles, those won’t work anymore either. I wanted to create a similar dish with all the flavors but none of the junk, and I think I did it! I actually ate 1/2 the casserole after taking pictures of it. It’s that good.

I created this during my most recent round of the Whole30, so it is compliant! However, I do think this would be quite delicious with some Jovial Foods pasta, as well. Feel free to try it out! I am still amazed at how versatile cashews are. I’m pretty sure I couldn’t live without them at this stage of my life. You can make so. many. things. out of them! Especially delicious savory cream sauces that taste exactly like the cream of mushroom soup you grew up loving.

Zoodles are naturally very watery, so this is why we add salt to them to draw out some of the water while we prep the sauce. I prefer to buy pre-cut zoodles to save time, but you can certainly make your own if you don’t have access to pre-cut! I don’t know that I would try using frozen zoodles for this – I think it may turn out too mushy.

This post is not sponsored, but I am excited to be partnering with Wild Planet Foods as a Brand Ambassador this year! I love their sustainably-caught tuna!

Need other casserole ideas? Check out my Loaded Potato & Buffalo Chicken Casserole!

Tuna Zoodle Casserole

A low carb, Whole30, and paleo version of your favorite childhood classic comfort food!
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Ingredients

  • 2 cans tuna, I like Wild Planet
  • 20 oz zoodles, I used two 10 oz packages of pre-cut zoodles (about 4-5 cups)
  • 8 oz sliced white or cremini mushrooms, (about 2 cups)
  • 1 tbsp ghee or olive oil
  • 2 cloves garlic, minced
  • 1 cup raw cashews
  • 1 cup chicken broth
  • 1/2 lemon, juiced
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • 1/2 tsp salt, plus more for salting the zoodles
  • 1/4 cup Siete grain free tortilla chips , or other paleo cracker, crushed for topping! (omit if following strict Whole30 rules)

Instructions
 

  • Preheat oven to 400. Place zoodles on a paper towel-lined plate and sprinkle them with a generous amount of salt (don't worry - you won't be able to taste it once you squeeze the water out of them!). Let the zoodles sit for 10-15 mins while you work on the mushrooms and sauce. The salt will help to remove some of the water. 
  • Heat a pan over medium high heat and add your cooking oil (or ghee). Add the sliced mushrooms and minced garlic. Cook until soft and beginning to brown, about 5-7 minutes. Add 1/2 of the cooked mushrooms and garlic to a blender. Set the remaining mushrooms aside.
  • Add the cashews, chicken broth, lemon juice, onion powder, paprika, and salt to the blender. Blend on high for 15 seconds until creamy. 
  • Add tuna to the pan with the remaining mushrooms/garlic and use a spoon to break it up into small pieces. Use a new paper towel to squeeze the water out of the zoodles. Add them to the pan. Add the mushroom/cashew sauce to the pan, as well. Mix everything together.
  • Transfer to a medium-sized casserole dish. Add crushed chips or crackers on top, then bake for 12 minutes. Broil for an extra 2-3 mins to brown the top. Serve and enjoy!