Healthier Stovetop Tuna Noodle Casserole {Gluten & Dairy Free}
This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It's gluten-free, dairy-free, and can be made paleo and AIP.
Ingredients
- 2 tbsp avocado oil
- ½ white onion diced
- 3 cloves garlic minced
- 1 cup fine broccoli florets
- ¾ tsp salt
- ¼ tsp black pepper omit for AIP
- 2 5 oz cans of tuna
- 1 ¼ cup full fat coconut milk I use this
- 2 ¼ cup chicken broth
- 2 cups gluten-free shell pasta Jovial rice pasta for gluten-free, or jovial cassava pasta for paleo/AIP
- 1 –2 tbsp nutritional yeast
- 2 tbsp parsley chopped
Instructions
- Use a large, deep pot heat the avocado oil over medium heat. Once the oil is shimmering, add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.
- Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.
- Pour in the broth and coconut milk into the pot and bring to a low boil. Once boiling, add the pasta. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes if the pasta needs more time to cook to your liking.
- Stir in nutritional yeast to taste and serve topped with parsley!
Notes
If the pasta needs more time to cook to your liking, add about 1/4 cup of broth and simmer for 2-3 more minutes until the pasta reaches your desired doneness.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1serving | Calories: 475kcal | Carbohydrates: 32.6g | Protein: 25g | Fat: 28.1g | Fiber: 2.2g