This Clean Eating No-Noodle Tuna Casserole recipe is now, officially, my go-to tuna casserole recipe!
I love tuna casserole. I’m not sure why exactly, but it finally dawned on me that I haven’t had it in years. And suddenly, I got this intense urge to make some. I used to make it with pasta and tons of cheese. But since I don’t really want to do the carb/fat combo any longer, I thought I’d try a no-noodle version just to see if it would turn out.
Well, it did, and it was delicious. And now I’m kicking myself for waiting so long to make it! I guess tuna casserole without noodles just didn’t feel right. But I promise, this was oh, so right!
And if you are a die-hard noodle fan when it comes to this dish, feel free to mix in about 2 cups of cooked pasta! It will work well either way. And I know that for some of you, this may be a tad on the dry side. I like it that way. But for those of you who don’t, mixing in a bit more mayo after baking does the trick nicely!
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Clean Eating No-Noodle Tuna Casserole Recipe:
Tuna casserole takes a twist with this no-noodle version. Low carb and great on flavor!
- 2 medium garlic cloves
- 1 large celery stalk chopped fine
- 1/2 large red bell pepper chopped fine
- 1/4 large red onion chopped fine
- 1 cup green beans cut into small pieces (I used frozen/thawed, but fresh works too)
- 1 tbsp. olive oil
- 4 (5 oz.) can water packed tuna drained
- 1/4 cup mayonnaise (store bought or homemade - see links above)
- 1 cup grated cheddar cheese
- 2 tbsp. almond meal or flour
- salt and pepper to taste
In a medium skillet, sauté the garlic, celery, bell peppers and green beans in the olive oil over medium to low heat until the onions are translucent. Allow to cool.
In a medium to large mixing bowl, combine the veggie mix, tuna, mayo and cheese (and cooked noodles if you want to use them) in a medium casserole dish. Spread out evenly.
Sprinkle the almond meal over the top of the casserole and bake at 350 F. for approximately 20-25 minutes (just enough to get the cheese melted.)
Remove from oven and allow to cool slightly before serving. Add salt and pepper to taste.
Pairs well with a salad or other veggies.
Recipe from the Gracious Pantry archives, originally posted 5/20/15.