Clean-Eating Jalapeño Tuna Casserole
Servings: 6 people
Calories: 277kcal
Ingredients
- 3/4 cup cashews raw, soaked in boiling water for at least 10 minutes
- 1/3 cup low sodium vegetable broth
- 1/2 cup nutritional yeast divided
- 1/3 cup almond milk
- 3 cups zucchini noodles 2-3 zucchinis spiralized
- 2 tablespoons coconut oil divided
- 1 cup button mushrooms sliced
- 1 white onion chopped
- 2 cups spinach chopped
- 1 tablespoon Herbs de Provence divided
- 1/2 teaspoon garlic powder
- 1 teaspoon black pepper
- salt to taste
- 1 jalapeno chopped, seeds removed if desired
- 10 ounces tuna canned in water
- 1/2 cup almond meal
Instructions
- First, make your cashew cheese sauce by combining the drained cashews, vegetable broth, 1/4 cup nutritional yeast, and almond milk.
- Preheat oven to 350 degrees F.
- Steam your zucchini noodles for about 3-4 minutes to soften them.
- Heat 1 tablespoon of the coconut oil over low heat in a saucepan. Sautee mushrooms, onions, and spinach with 1/2 tablespoon Herbs de Provence for about 5 minutes or until softened.
- Once ready, add the steamed zucchini and the cashew sauce. Stir, then add garlic powder, black pepper, salt, jalapeno, and tuna. Mix well and transfer to a greased baking dish.
- Next, make the topping by mixing together almond meal, 1/4 cup nutritional yeast, 1 tablespoon coconut oil, and 1/2 tablespoon Herbs de Provence until crumbly.
- Sprinkle overtop of the casserole, then bake for 25-30 minutes.
Nutrition
Serving: 1cup | Calories: 277kcal | Carbohydrates: 16g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 156mg | Potassium: 725mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1254IU | Vitamin C: 29mg | Calcium: 98mg | Iron: 4mg |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9