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Recipe adapted from: www.unboundwellness.com
Make comfort food better for you!
This tuna noodle casserole is so creamy and tasty, you’ll definitely want to add it to your meal plan. Double the recipe and freeze the other half for a quick meal solution on those extra busy days.
Easy Tuna Noodle Casserole
- Cook time:
- 20min
- Prep time:
- 10min
- Total time:
- 30min
- Servings:
- 4
Ingredients
- 1¼ cup Heinen’s canned coconut milk
- 2¼ cup Heinen’s chicken stock
- 1 Tbsp. arrowroot starch
- 2 Tbsp. Heinen's avocado oil
- 1/2 of small white onion, diced
- 3 garlic cloves, minced
- 1 cup broccoli florets
- 1 cup carrots, diced
- 3/4 tsp. sea salt
- 1/4 tsp. black pepper
- 2 5 oz. cans Wild Planet tuna (could also use Wild Planet salmon)
- 2 Cups Banza pasta shells
- 1–2 Tbsp. Bragg nutritional yeast
- 2 Tbsp. parsley, chopped
Instructions
- Using a large bowl, stir the coconut milk, stock and arrowroot starch. Set aside.
- Use a large, deep pot to heat the avocado oil over medium heat.
- Add the onion and garlic and sauté for 3-4 minutes, or until lightly translucent.
- Add the broccoli and carrots and sauté for another 3-4 minutes, or until they are lightly soft. Season with salt and pepper.
- Drain the canned tuna or salmon and add to the pot. Using a wooden spoon to crumble into small chunks.
- Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil.
- Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked.
- When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce.
- Stir in nutritional yeast, to taste, and serve topped with parsley.
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