Tuna Casserole
We use zucchini noodles and a dairy-free, cashew-based sauce to make this classic Tuna Casserole perfectly Paleo.
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Cooking tools:
- Food processor
- Spiralizer
- Oven
- Skillet
- Baking pan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Can opener
- Colander
Ingredients
- 2 large zucchinis, spiralized
- 1 cup raw, unsalted cashews
- 1 cup vegetable broth
- 1 tsp. onion powder
- 1 tsp. thyme
- 2 Tbsp. freshly squeezed lemon juice
- 1 Tbsp. olive oil
- 1⁄2 cup yellow onion, chopped
- 8 oz. mushrooms, chopped
- 1⁄2 cup carrots, thinly sliced
- 1 cup broccoli, cut in florets
- 2 garlic cloves, chopped
- 6 oz. no-salt-added canned tuna, drained
- Fresh parsley, for garnish
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