I have always been a fan of comfort food. I think that most people are and when the days get shorter and the weather gets colder- these are the types of dishes I crave.
Growing up this was not a dish my mom made. I was always envious of my friends who had Tuna Noodle casserole and yet they never understood why- claiming it wasn’t all it was cracked up to be. So I figure you either love Tuna Noodle Casserole or you hate it.
I was lucky enough to eat this dish a few times growing up when I was over at a friends house and when I was in university I ate this dish at least once a month. So when I use to make this dish it included noodles, tuna, peas, and some sort of cream sauce. Of course I had to recreate this dish and make it AIP friendly. So I swapped out the noodles for sweet potato noodles (you can sub zucchini noodles or butternut squash noodles instead) and swapped out the peas for celery and broccoli. Instead of a dairy cream sauce I used my favorite Aroy-D full fat coconut milk, and some arrowroot to thicken it. For seasoning I used AIP Paleo Powder but you could just use garlic powder, onion powder, sage, and oregano instead.
I made this dish exactly how I remembered it but there are a few ways you can jazz it up. You can add 2 Tbsp of nutritional yeast to the sauce for a cheesy flavor. Go ahead and add crushed plantain chips or sweet potato chips and sprinkle on top of the casserole and a little bacon never hurt anyone either- just saying.
To make this meal quick on a week night I recommend buying your veggie noodles already spiralized so that you can just throw them in or do this on Sunday along with chopping your veggies so they are ready to go for a busy weeknight. This meal is a life saver when you forget to pull some protein out of the freezer and are wondering what you are going to have for dinner.
XO Meagen Ashley