Tuna "noodle" casserole - dairy free, low carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 cups chopped celery2 garlic cloves, sliced1 tablespoon dehydrated minced onion1/2 cup water (plus more as needed1/3 cup raw cashews2 tablespoons nutritional yeast2 teaspoons veggie broth seasoning (I like "Seitenbacher Vegetable Broth & Seasoning)1 tablespoon lemon juice (bottled is fine)1/2 teaspoon salt (optional)1/4 teaspoon pepper (optional)2 5-oz. cans tuna, drained2 14.25-oz. cans Cut Wax Beans, drained
Simmer the celery, garlic cloves, and dehydrated water in 1/2 cup water until the celery is very soft. (Add a little more water if necessary). Then pour mixture into a blender. Add the raw cashews, nutritional yeast, and veggie broth seasoning powder. Blend on high until smooth - you may need to add a small amount of water to blend well. It should be a good sauce consistency.
Pour the blended mixture into a bowl. Stir in the lemon juice, and tuna. Taste. Add the salt and pepper if you think it needs it. Stir in the drained wax beans.
Spoon into a casserole dish and bake at 350 until hot - about 30 minutes.
Serving Size: Makes 4-1/5 cups - each serving is a little more than 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Pour the blended mixture into a bowl. Stir in the lemon juice, and tuna. Taste. Add the salt and pepper if you think it needs it. Stir in the drained wax beans.
Spoon into a casserole dish and bake at 350 until hot - about 30 minutes.
Serving Size: Makes 4-1/5 cups - each serving is a little more than 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user ANTIOCHIA.
Nutritional Info Amount Per Serving
- Calories: 172.9
- Total Fat: 5.7 g
- Cholesterol: 25.0 mg
- Sodium: 1,335.2 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 5.3 g
- Protein: 17.8 g
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