Healthy Tuna Noodle Casserole
Ingredients
-
12
oz
pasta of choice
-
½
cup
raw cashews
-
3
tbsp
extra virgin olive oil or butter
-
1
large
onion, diced
-
2
stalks
celery, finely diced
-
4
cloves
garlic, minced
-
8
oz
sliced baby bella mushrooms
-
2
tbsp
flour (all purpose or whole wheat)
-
¼
cup
nutritional yeast (optional)
-
1 ½
cups
frozen peas
-
2-5
oz cans
tuna, drained
-
1 ½
tsp
fine sea salt
-
to taste
freshly ground black pepper
-
⅓
cup
breadcrumbs
Instructions
- 1. Boil the noodles in salted water until al dente, then drain and set aside.
- 2. Soak the cashews in hot water.
- 3. In a skillet, heat oil or butter and cook onion, celery, and a pinch of salt and pepper until soft.
- 4. Add mushrooms and garlic, cooking for another 5 minutes, then stir in flour and cook for 1 minute.
- 5. Preheat the oven to 350°F and prepare a baking dish.
- 6. Blend soaked cashews with water until smooth.
- 7. Combine cashew cream with nutritional yeast, simmer, then add peas, salt, and pepper, cooking until thickened.
- 8. Stir in drained tuna and noodles, then pour into the baking dish.
- 9. Top with breadcrumbs, spray with cooking spray, and bake for 25 minutes.
Nutrition Facts (estimated)
Servings
6-8
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
20g
Sodium
600mg
Cholesterol
30mg
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