Tuna casserole, gluten and dairy free
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Frozen broccoli, half the bagFrozen carrots, half the bag½ sweet onion, diced20 oz chunk light tuna in water, drained1 cup water, 2/3 cup raw cashews, 1 large clove garlic chopped, 1 Tbsp olive oil, 1 tsp coconut flour, 1 tsp dried dill weed, ¼ tsp ground mustard, ¼ tsp turmeric, ¾ tsp salt, Ground black pepper to taste, 1 egg
Preheat oven to 350 F (175 C). Place veggies and tuna in casserole dish. Gently mix to combine.
Add water, cashews into blender/food processor and let soak for a couple hours. Add garlic, ground mustard, oil, coconut flour, and seasonings to blender. Blend for 1-2 minutes until smooth. Add egg and blend for another 15-30 seconds. Pour sauce mixture over veggies/tuna and mix gently until completely combined and sauce is evenly distributed throughout veggies/tuna. Gently pat down top of mixture with back of spatula until the surface is level.
Cover dish tightly with foil and bake for 20 minutes, covered. After 20 minutes, remove cover, and return to oven to bake (uncovered) for another 10 minutes.
Remove from oven and let sit for 10 minutes before serving.
Serving Size: 4-6 svgs (calculated for 6)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELRN4.
Add water, cashews into blender/food processor and let soak for a couple hours. Add garlic, ground mustard, oil, coconut flour, and seasonings to blender. Blend for 1-2 minutes until smooth. Add egg and blend for another 15-30 seconds. Pour sauce mixture over veggies/tuna and mix gently until completely combined and sauce is evenly distributed throughout veggies/tuna. Gently pat down top of mixture with back of spatula until the surface is level.
Cover dish tightly with foil and bake for 20 minutes, covered. After 20 minutes, remove cover, and return to oven to bake (uncovered) for another 10 minutes.
Remove from oven and let sit for 10 minutes before serving.
Serving Size: 4-6 svgs (calculated for 6)
Serving Size: 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user RACHELRN4.
Nutritional Info Amount Per Serving
- Calories: 213.9
- Total Fat: 10.7 g
- Cholesterol: 64.3 mg
- Sodium: 559.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.2 g
- Protein: 22.7 g
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