Home Casserole Best Dairy & Grain- Free Tuna “No-Noodle” Casserole

Best Dairy & Grain- Free Tuna “No-Noodle” Casserole

by Brad
Best Whole30, dairy free tuna noodle casserole in a white casserole dish. A portion has been removed with a spoon from Williams Sonoma.

Tuna Noodle Casserole was a favorite growing up, but it was typically made using noodles and a dairy-based soup that didn’t necessarily leave me feeling well. After adapting more of a paleo and Whole30 style of eating, I wanted to recreate a healthier spin on this comfort classic. It’s simple to make and is a great option for those who desire a lighter version of their favorite comfort classic.

A dairy-free cream of mushroom base.

This dairy-free mushroom sauce is so good, you won’t believe how great this tastes and that it’s Whole30! It’s full of seasonings, garlic, and mushrooms and holds up well after being baked in the oven. It thickens nicely and tastes so good with the tuna and zucchini. You could also use this sauce in other dishes. How great would it be with spaghetti squash or over chicken and cauliflower rice? It’s absolutely versatile.

What if I don’t have a spiralizer?

Not to worry. You can still make this tuna casserole without a spiralizer. Have a vegetable peeler? Use that. Want to practice your knife skills? Do that. Slice zucchini into thin strips resembling noodles. It will work perfectly.

Best Whole30, dairy free tuna noodle casserole in a white casserole dish. A portion has been removed with a spoon from Williams Sonoma.
Print Recipe
5 from 3 votes

Tuna “No-Noodle” Casserole

Whole30 version of a classic casserole.
Prep Time10 mins
Cook Time45 mins
Course: Main Course
Cuisine: American
Keyword: casserole, whole30
Servings: 6

Ingredients

  • 10 ounces albacore tuna (2 cans)
  • 2 cups frozen hash browns
  • 2 medium zucchinis
  • 1 cup frozen pea and carrot blend
  • ¼ cup coconut milk
  • 1 cup chicken broth
  • 1 cup raw cashews
  • 1 cup fresh mushrooms
  • 3-4 garlic cloves
  • 1 teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 pinch cayenne pepper

Instructions

  • Preheat oven to 375°F and grease a medium sized baking dish.
  • Using a spiralizer or vegetable peeler, spriralize zucchini and add to colander. Sprinkle with salt and allow to sit for 5-10 minutes, removing excess water. Rinse and pat dry with paper towel. Using a kitchen shears or knife, cut zucchini into shorter lengths so you do not have one continuous zucchini ribbon.
  • In a large mixing bowl, add tuna, hash browns, frozen pea and carrot mixture and spiralized zucchini.
  • Using a high speed blender, blend together coconut milk, chicken broth, raw cashews, garlic, onion powder, cayenne, salt and pepper. Once combined, add 1/2 cup of the mushrooms and pulse until roughly chopped. 
  • Pour sauce over ingredients in the large mixing bowl and gently fold until evenly coated. Transfer to greased baking dish and bake 45 minutes and sauce is bubbling. Broil on high for 2-3 minutes if desired.
  • Garnish with parsley and season with salt and black pepper.

Notes

Don’t like peas? Use any frozen vegetable that you like or completely leave it out. 
Broil on high for the last 2 mins of baking if desired.

Hope you try making this recipe for yourself and when you do, tag me on Instagram @apinchofpride, so I can say hello and see what else you’re making!

-Brad
#apinchofpride

9 comments

Alex Moss January 12, 2021 - 3:44 pm

5 stars
Perfect for savory cravings when I’m on round. Needed some variety to keep me from giving up 🙂

Reply
Brad January 12, 2021 - 10:08 pm

This one is great for those nights when you’re craving comfort food!

Reply
Meghan January 17, 2021 - 1:18 am

5 stars
We can’t wait to make this for a cold winter night!

Reply
Rachael February 21, 2021 - 10:23 am

Made this today for lunch! It’s so good! Highly recommend.

Reply
Brad February 21, 2021 - 10:31 am

Thanks Rachael! I’m so glad you enjoyed it!

Reply
Monica March 9, 2021 - 7:05 pm

Great recipe, making it tonight! I made leftover sauce, how long will it last in the fridge??

Reply
Brad March 10, 2021 - 9:48 am

I think it would be fine for a couple of days – no more than 3-4. You could also freeze it and save it for later!

Reply
Jill May 21, 2021 - 1:14 pm

5 stars
When I saw this recipe I knew I had to try it, and boy did it not disappoint! It was absolutely delicious! It was a big hit with the whole family and I’m thinking next time I might even double or triple it because it was gone so fast. I can’t wait to try more recipes from apinchofpride!

Reply
Brad May 21, 2021 - 5:35 pm

Thanks so much for the kind review, Jill! I’m so glad you and the family enjoyed it! It’s one of my favorites!

Reply

Leave a Comment or Review

Recipe Rating




You may also like

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out. Accept Read More