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!
Ingredients
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
Directions
- 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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