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Tuna Noodle Casserole

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Tuna Noodle Casserole

Tuna Noodle Casserole

One of the 10 finalists for the Community Recipe Challenge, this casserole will take you straight back to childhood. This dish is easy to make and savory. It’s the perfect fall comfort food and simple weeknight dinner. Thanks to Melanie for this delicious addition!

Notes from our taste testers: 

  • “This tastes like my childhood”
  • “Better than moms! Don’t tell her I said that”
  • “Reminds me of home”

Prep time: 20 minutes
Total time: 50 minutes
Serves: 4
Phase 1

Serving sizes:

20 pounds or less: Portion out 4 even portions + 1/2 cup of Phase approved veggies on the side

20-40 pounds: Portion out 3 even portions + 1.5 cups of Phase approved veggies on the side

40+ pounds: Portion out 3 even portions + 2.5 cups of Phase approved veggies on the side. 

Ingredients

6 oz. Brown rice pasta
1 cup chopped yellow onion
1 cup diced celery
1 cup diced carrot
1.5 cups chopped or sliced white mushrooms
1/2 to 1 tsp. sea salt
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. marjoram
3 T arrowroot powder, brown rice flour or tapioca starch
2 cups organic, sugar-free chicken broth
1 1/4 cups unsweetened rice milk
3 (5 oz. cans) white tuna in water
1 slice sprouted grain bread

Directions

Preheat oven to 425 degrees F. Cook brown rice pasta according to package directions. Drain, rinse and place into a 2-quart casserole. Meanwhile, sauté onions, celery, and carrots in a couple of tablespoons water in a saucepan over medium heat until onions are translucent and carrots and celery are soft–about 8-10 min total. Add mushrooms during last 2-3 minutes and cook until soft.

Add salt, pepper, thyme, and marjoram to vegetable mixture. Add thickener (arrowroot, brown rice flour or tapioca starch) to vegetable mixture and stir to coat vegetables for about 1 minute.

Add chicken broth and rice milk. Raise heat until mixture reaches boiling, then reduce heat and cook 5-6 minutes until mixture thickens. Add tuna to vegetable/gravy mixture. Then add tuna/vegetable mixture to brown rice pasta and stir. Toast sprouted grain bread until dry and crunchy. Then place bread in food processor to make crumbs. Add breadcrumbs to the top of casserole. Cook the casserole in preheated oven for about 15 minutes or until breadcrumbs are slightly

Let cool for 5-10 minutes and enjoy!

Serve with one a piece of Phase 1 fruit if you're eating this for lunch. Omit the fruit if you're eating it for dinner on Phase 1.

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