Primal Skillet Tuna Noodle Casserole (gluten-free)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 566.2
- Total Fat: 20.9 g
- Cholesterol: 119.5 mg
- Sodium: 863.1 mg
- Total Carbs: 54.0 g
- Dietary Fiber: 4.6 g
- Protein: 31.1 g
View full nutritional breakdown of Primal Skillet Tuna Noodle Casserole (gluten-free) calories by ingredient
Number of Servings: 4
Ingredients
-
Hodgson Mill Brown Rice Pasta Penne with Flax, 8 oz (1 box)
StarKist Chunk Light Tuna in Water 4 cans
Butter 1 tbsp
Zucchini, baby, 2 medium (spiral sliced or diced)
Onions, raw, 1 large (diced)
Parmesan Cheese, grated, 1 tbsp
Cheese Swiss Grated 4 oz
Mayonnaise 2 tbsp
Celtic Sea Salt, 1 tsp
Red Pepper Flakes 1/4 tsp
Garlic powder, 1 tbsp
Onion powder, 1 tsp
Paprika, 1 tbsp
Turmeric 1 tsp
Black Pepper 1/2 tsp
Nutritional Yeast 1 tbsp
Peas, frozen, 0.5 cup
Sriracha (or hot sauce) 2 tsp
Tips
you can use different veggies depending on what you have (bell pepper or jalapeno would work nicely)
Directions
Mix mayo with spices.
Bring a pot of water to boil.
Cook the onion and spiraled or diced zucchini in the butter in a skillet on medium heat until cooked through.
Add the noodles to the boiling water and cook til done, drain.
Add the spiced mayo to the vegetables and stir.
Add the grated cheeses and 1/2 cup and 4 cans of tuna (water from only 1 can) to the skillet, along with the drained noodles. Stir and let simmer for a few minutes. Add frozen peas and sriracha, stir, and serve.
Serving Size: 4
Bring a pot of water to boil.
Cook the onion and spiraled or diced zucchini in the butter in a skillet on medium heat until cooked through.
Add the noodles to the boiling water and cook til done, drain.
Add the spiced mayo to the vegetables and stir.
Add the grated cheeses and 1/2 cup and 4 cans of tuna (water from only 1 can) to the skillet, along with the drained noodles. Stir and let simmer for a few minutes. Add frozen peas and sriracha, stir, and serve.
Serving Size: 4