Did your mom used to make you tuna-noodle casserole? You know, the one with the canned cream of mushroom soup & the familiar can of tuna!!! Well, sorry, Charlie, today I made a new take on a nostalgic favorite… I used Safe Catch Wild Caught tuna (EVERY fish is mercury tested to a mercury limit 10x stricter than the FDA action limit!). Real mushrooms, cashew cheese & a touch of grass-fed butter finish the dish! Yum! Save 15% with offer code SUNDAYMEALPREP www.safecatch.com 🧑🍳 I love the variety packs!
Ingredients
- 1 Can Safe Catch Elite Ahí Tuna (do not drain)
- 8 oz. Gluten-free fettuccine, cut into 2” pieces
- 1 9 oz. Container of cashew cheese
- 1 c Mushrooms, sliced thin
- 2 tsp olive oil
- 2 tbs Grass fed butter
- Salt & pepper
- Optional garnish: paprika & grated Parmesan
Cook the pasta according to package instructions, drain & set aside.
Heat a large non-stick pan to medium-low. Add the olive oil & mushrooms with a pinch of salt & pepper. Gently cook the mushrooms until golden.
Add the tuna & cashew cheese to the pan with the mushrooms. Break up the tuna as needed. Add the cooked pasta & stir to combine.
As the mixture starts to warm up add the butter & stir gently until well combined.
Transfer to serving dishes or meal prep containers & garnish.
To reheat add 1-2 tbs almond milk if needed to loosen up the casserole.
