Healthy Tuna Noodle Casserole
Supplies
- 2-quart casserole dish
Ingredients
Casserole
- 1 8-ounce package organic brown rice pasta
- 2 7-ounce cans wild-caught tuna fish, drained
- 1 ½ cups soy-free Vegenaise OR your preferred avocado-oil or grapeseed oil vegan mayonnaise
- ¾ cup unsweetened almond milk
- ½ teaspoon pink Himalayan salt OR sea salt, ground
- ¼ teaspoon organic white pepper, ground
Topping
- ¼ cup gluten-free breadcrumbs
- ¼ cup dairy-free mozzarella-style cheese alternative
- 4-6 tablespoons grass-fed organic sea-salted butter OR raw organic coconut oil AND ⅛ teaspoon pink Himalayan salt or sea salt, ground
Instructions
- Preheat the oven to 350°F. Cook the noodles according to the package instructions. Add olive oil and sea salt to flavor the noodles. Drain, run briefly under cool water, and drain again. Add a drizzle of olive oil to the drained noodles to keep them moist.
- In a large bowl, combine the vegan mayonnaise, almond milk, sea salt, and white pepper. Mix well. Add the pasta, then stir gently to combine. Pour into an ungreased 2-quart casserole dish.
- In a separate bowl, mix the gluten-free breadcrumbs, shredded cheese alternative, and two tablespoons of butter. Sprinkle on top of the noodle mixture. Pour the rest of the butter over the top of the casserole. Bake for 30-35 minutes. Remove the parchment paper and bake, uncovered, for 10 more minutes. Enjoy!
Notes
You can substitute the tuna for cooked tuna steaks or cooked salmon. We placed the salmon skin-side down, and basted it with olive oil. Then, we cooked it at 425℉ for 10-15 minutes. After it was cooked, we discarded the skin and flaked the fish with a fork, discarding any bones. You can use wild-caught Sockeye or Coho salmon.