Paleo Tuna Noodle Casserole

• Gluten free

• Seafood

  • 4 5oz cans Tuna

• Produce

  • 1/2 tsp Garlic powder
  • 16 oz Mushrooms
  • 1 Onion, large
  • 1 Spagetti squash, large cooked and shredded
  • 1 tsp Thyme, dry

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 1 14oz can Coconut cream

• Baking & Spices

  • 1 tsp Arrowroot starch
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Snacks

  • 1 5oz bag Jackson honest potato chips

Found on jaysbakingmecrazy.com

Ingredients

• 1 large spagetti squash, cooked and shredded
• 1 tablespoon coconut oil, or fat of choice
• 16 oz mushrooms, sliced
• 1 large onion, diced
• 1 teaspoon dry thyme
• 1/2 teaspoon garlic powder
• 1 teaspoon salt
• 1 14oz can coconut cream
• 1 teaspoon arrowroot starch
• 4- 5oz cans tuna (sustainable, line caught)
• 2 eggs
• 1- 5oz bag Jackson Honest Potato Chips, crushed (leave off for Whole30)

Directions

• Place the spaghetti squash in a large bowl and press excess water off with a clean towel.
• Preheat oven to 400° and line a 13x9 pan with parchment paper.
• In a large pan, add the coconut oil, mushrooms and onion and cook over medium heat until veggies are softened, About 10 minutes.
• Add in the thyme, garlic powder, salt, coconut cream and arrowroot powder. Cook for about 5 minutes, until mixture starts to thicken.
• Turn off heat and add in tuna, spaghetti squash, and eggs.
• Pour into pan and bake for 25 minutes.
• Remove and top with crushed chips and bake for 5-10 more minutes.