Grain-Free Tuna Noodle Casserole {Gluten-Free & Primal}

All that creamy deliciousness without the canned mushroom soup and gluten-laden noodles. My Grain-Free Tuna Noodle Casserole is the ultimate comfort food, made healthy.

Growing up I always LOVED Tuna Noodle Casserole, but admittedly my mom didn’t make it. Neither did my grandmother. It was one of those fun treats that I’d have at a friend’s house.

My dad doesn’t like casseroles or creamy, white sauce type concoctions. S,o mom didn’t make them, but later when I got older and started cooking it was humorous that Dad would suddenly LIKE these foods I made, but shunned mom’s for years.

Ray is sort of the same way. He proclaims that he doesn’t like casseroles either, but when I make a Grain-Free Tuna Noodle Casserole, he always comes back for seconds or even thirds!

The grain-free secret to this casserole is making homemade noodles with my World’s Best Paleo Pasta Dough. I know it’s more work than opening a bag of noodles, but I promise you that it’s totally worth it.

Grain Free Tuna Noodle Casserole

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Servings: 4 servings

Ingredients

• 1/2 recipe Paleo Pasta Dough
• Tapioca Starch
• 2 tablespoons Ghee
• 4 ounces white button mushrooms chopped
• 1 small Onion
• 1 clove Garlic
• 1 tablespoon Arrowroot Starch
• 1 cup fresh or frozen peas
• 12 ounces canned tuna drained
• 1/2 cup grated parmesan cheese divided
• 2 cups half and half
• Sea Salt to taste
• 1/2 cup Shredded Cheddar Cheese

Instructions

• Preheat the oven to 350°F and grease a 2-quart casserole dish.
• Bring a large pot of salted water to a boil.
• Divide the pasta dough into 2 equal portions. Using additional tapioca starch as needed to avoid sticking, roll out the dough to roughly ¼ inch thick. Use a pizza cutter or knife to cut into noodles roughly ½ x 2 inches.
• Boil the noodles for 7 minutes, drain, and rinse with cold water. Set aside. (The noodles should be al dente.)
• In a large-size skillet over medium heat, melt the fat. Cook the mushrooms, onion, and garlic until soft, about 3 minutes. Stir in the arrowroot starch. Add the peas, tuna, and roughly 1/2 of the Parmesan cheese, mix well, and cook until heated through, about 2 minutes.
• Slowly stir in the half-and-half, heat to a simmer, and cook for 2 to 3 minutes, or until slightly thickened. Season with salt and pepper. Remove from the heat and fold in the noodles.
• Transfer the mixture to the prepared casserole dish, cover with foil, and bake for 15 minutes, until heated though. Remove from the oven, top with the remaining Parmesan cheese and the Cheddar cheese, return to the oven, and bake for an additional 5 minutes, or until the cheese is melted.
• Allow to rest/cool for 5 minutes prior to serving. Enjoy!

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