A few days ago, I ordered a vegetable slicer on Amazon (I got this one). I’ve been wanting to order one for a long time, and it was on sale for less than $24, so I finally gave in.
This is the first dish I made with the spiraler. Well, the first “real” dish anyway: I made zoodles with marinara yesterday. It’s not the prettiest dish, but it’s soooo good.
I was looking for something that could be considered comfort food. I entertained a mac and cheese recipe, but I found myself craving tuna for some reason. Enter Cheesy Tuna Noodle Casserole.
I decided to add in broccoli and cauliflower to the mix as I wanted to add in more veggies. If I could allow more carbs, I would have also included some chopped carrots and sweet peas. If you can afford the carbs from those, feel free to add them in.
How would I describe this dish? Decadent. Cheerful. Comforting. Nostalgic. Yummy. Creamy. Those are just some of the adjectives I can think of. It’s seriously good. Full of beneficial fats, ample amounts of protein and Omega 3 fats from the fish, it’s as nutritious as it is delicious.
Cheesy Tuna “Noodle” Casserole
- 3 cans of chunk light or albacore tuna in water (15 oz.)
- 2 medium zucchini, spiraled or sliced into pasta-sized shapes (I used a spiraler)
- 2 C broccoli florets, chopped relatively small and microwaved or steamed for about 5 minutes.
- 2 C cauliflower florets, chopped relatively small and microwaved or steamed for about 5 minutes.
- 2 C + 1/4 C shredded sharp cheddar cheese
- 1/2 a small onion, finely chopped
- 2/3 C heavy whipping cream
- 1 1/3 C almond milk, unsweetened
- 1 T arrowroot powder
- 1/2 tsp. garlic powder
- 1/4 tsp. red pepper flakes
- 2 T butter
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 T olive or coconut oil
- 1 tsp. chopped parsley (optional)