Growing up we ate a lot of hotdishes. Do you not know what a hotdish is? It’s a Minnesota/ midwest thing. It’s really just a casserole. My mom used to throw things together and always make the best hotdishes! In honor of my midwestern heritage I wanted to make Tuna Noodle Casserole, but with zoodles (zucchini noodles) for the noodles. I also swapped out the cream of mushroom soup for fresh mushrooms and coconut milk. This dish is the real thing! My brother, the hotdish expert, gave it two thumbs up!
6 small zucchini (or 3 medium ones), spiralized to the smallest “noodles”
3 Tablespoons coconut oil
1 medium onion, diced
2 cups crimini mushrooms, finely diced
1 cup coconut milk
1 teaspoon salt
1 teaspoon pepper
1-2 cups frozen peas (as many as you would like, I personally like less)
2 cans of organic chunk light tuna in water
2 teaspoons fresh parsley, chopped (or 1/2 tsp dried parsley)
2 cups of raw parmesan cheese or sheep’s cheese
- Preheat the oven to 350 degrees F and take out a 9×13 inch pan or a casserole dish
- Spiralize the zucchini and set aside
- Heat a large skillet to medium heat and add the coconut oil. Once melted add the onions and mushrooms and cook until the onions until they start to become translucent.
- Add the peas and tuna
- Pour in the coconut milk and season with salt, pepper and parsley
Add the tuna to the skillet and stir
- Mix the zucchini noodles with the onion and mushroom sauce and put in the baking pan. Stir in 1 cup of cheese and top with the remaining cup of cheese
- Bake for 35-40 minutes until the cheese is melted and the casserole is hot throughout
Was Tuna Noodle Casserole one of your old favorites?
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