I remember visiting my grandmother as a little girl and loving her tuna casserole more than my mom’s because she crunched up potato chips on it. When I began learning about health, I realized the chips cooked in seed oil, tuna high in mercury and cream of mushroom soup was not the basis of a healthy meal. Over the years I’ve tinkered a lot with this recipe and our whole family agrees that this one tastes even better (sorry grandma)!
Video: Paleo Tuna Casserole (Whole 30 approved, grain and dairy-free)
- 2 tablespoons grass fed ghee
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 1 1/2 cups mushrooms, sliced
- 3 cans Safe Catch Tuna
- 3 cups cooked spaghetti squash (about 1/2 large squash)
- 3 cloves garlic, minced
- 1/4 cup green onions, chopped
- 1/4 cup parsley, chopped
- 1/4 cup cassava flour (we love Otto's brand)
- 2 cups milk (nut, coconut or cow)
- 1 1/2 cups crushed sweet potato chips (Jackson's Honest cooked in coconut oil are preferred)
- salt and pepper to taste
- 2 tablespoons melted ghee
- Saute ghee, onions, celery and mushrooms in a large skillet.
- Once golden, drain tuna and add to skillet along with garlic, cassava flour and spaghetti squash and mix well being careful not to break squash.
- Add green onions, parsley and season with salt and pepper to taste.
- Add milk and blend.
- Transfer to an oven safe dish and top with crusted sweet potato chips that have been mixed with melted ghee.
- Bake at 400 degrees for 15-20 minutes or until bubbly, crispy and heated all the way through.
2016 Camille's Paleo Kitchen