Tuna noodle casserole is comfort food. There’s just something about this hearty hot dish that brings back memories of childhood. The recipe that I’m sharing with you today is like the gourmet version of the tuna noodle casserole that you may have been used to eating.
What makes my version gourmet? The ingredients, of course! Forget canned cream of mushroom, this recipe calls for my homemade creamy mushroom sauce. I’m also using the best canned tuna on the market (and no, these guys don’t pay me to say that… though I wish they did). I also use spaghetti squash in place of egg noodles – which is why I’m calling this recipe: tuna “noodle” casserole (not that you needed me to spell that out…). Truthfully, the only thing that’s the same in my version vs. the mostly processed version are the peas. And, if you don’t like peas, I suppose you can sub them for something else.
The great thing about using spaghetti squash as a base for this casserole is that it’ll make it stretch for several meals. I’d say this dish could easily feed six people. I’ve already had it for like 4 meals and there’s more than half left. It’s so delicious that you’ll look forward to leftovers. Give me a bowl of this casserole with some cholula (because I like hot sauce on everything) and I’m one happy camper.
A note about my homemade cream of mushroom soup – when you blend this together, I suggest blending the soup until it’s nice and thick so that it better coats the “spaghetti” strands.
When you put this in the oven, it’ll get nice and bubbly. After it’s done cooking, top it with a mix of almond flour and grassfed butter or ghee and bake until golden on top.
- 2 cans Wild Planet canned tuna
- 2 cups cream of mushroom soup
- 2 cup peas, rinsed
- 1 large spaghetti squash (4-5 pounds)
- 1 teaspoon fine sea salt
- ¼ teaspoon freshly ground black peppercorns
- ½ teaspoon turmeric powder
- Preheat oven to 400 degrees.
- Combine the tuna, cream of mushroom soup, peas and cooked spaghetti squash strands and spices in a casserole dish.
- Bake at 400 degrees for 20 minutes, or until the casserole is bubbling.
- In the meantime, combine the butter and the almond flour in a small bowl and mix well.
- Once the casserole has finished cooking, sprinkle the flour mixture on top of the casserole dish.
- Put the dish back in the oven, and bake for 10 more minutes, or until the top is golden brown (broil for a minute if needed).
- Preheat oven to 375.
- Cut the squash in half, scoop out the seeds, and add a little oil, salt and pepper to cut sides.
- Place squash cut side down in a baking dish.
- Bake for 30-45 minutes or until you can easily pierce the skin with a knife (cooking time depends on size of squash).