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Tuna Zoodle Casserole

Tuna zoodle casserole

Tuna casserole. Do you love it or hate it?

I love it, as does my youngest daughter. My oldest daughter (who hates 99% of food) hates it. I’ve found this is generally true. You either absolutely cannot get enough of the stuff OR you cannot stand the sight of it.

If you are a tuna casserole lover, you are in luck! This is one of the easiest casseroles to convert to being WLS-friendly. In this recipe I use zoodles (zucchini noodles) but you can easily omit the noodles altogether. It’s also very easy to play around with the size of this casserole to make just enough.

This particular recipe requires special equipment – a vegetable spiralizer. In my upcoming zoodle recipe book (it’s coming, I swear!) I’ll go over the different options for vegetable spiralizers but for now, you can use whichever one you want. Although I recommend cutting the zoodles into spiral shapes, this recipe also works with them cut into a long noodle shape as well.

 

Tuna Zoodle Casserole
Print Recipe
Weight loss surgery patients: try this mini-sized, low-carb tuna casserole the next time you need quick comfort!
    Servings Prep Time
    2-3 servings 15 minutes
    Cook Time
    20 minutes
    Servings Prep Time
    2-3 servings 15 minutes
    Cook Time
    20 minutes
    Tuna Zoodle Casserole
    Print Recipe
    Weight loss surgery patients: try this mini-sized, low-carb tuna casserole the next time you need quick comfort!
      Servings Prep Time
      2-3 servings 15 minutes
      Cook Time
      20 minutes
      Servings Prep Time
      2-3 servings 15 minutes
      Cook Time
      20 minutes
      Ingredients
      Servings: servings
      Instructions
      1. Preheat your oven to 350 degrees.
      2. Spray a nonstick skillet with cooking spray, set it over medium heat and allow it to get hot. Add onions and sautee about 2 minutes, or until tender.
      3. Add peas & carrots, tuna and soup. Do not dilute soup. Heat an additional 2-3 minutes, stirring to combine veggie mixture with soup.
      4. Add zoodles and stir until completely integrated. Transfer to a very small casserole dish or into individual ramekins.
      5. In the microwave, melt butter then mix in bread crumbs and Parmesan cheese. Stir until thoroughly combined. Top casserole with crumb mixture and bake at 350 degrees for 30 minutes or until topping is crispy.
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      7 comments

      1. Looks delish! I can't tolerate cheese right now, but maybe someday!

      2. Michelle,

        I know how that can be! This works well without the cheese. Just mix it up and warm through. Then you don't even need to bake it! But you take care of that pouch! It's good that you know what it doesn't like and respect that!

        Nik

      3. sound yummy! Love sum tuna casserole

      4. OK so I went grocery shopping yesterday and bought everything to make me at leaast 2 weeks worth of your food. trying to get back on track here as I am having bounce back issues. I made the Cauli cups last night and have enough for me lunch and dinner sides for a couple days ( half recipe ) Anywho, I am having the Chicken nuggets tonight, possibly this tuna casserole Thursday and Tilapia Friday..woohoo. I want to Thank you for all of your hard work. I have followed you since day one of my proceedure process on OH and you continue to inspire me everyday.

      5. Lisa, thanks so much! That's why we do this. When we were new post-ops we looked to others to give us inspiration and hope that we can pay it forward!

      6. Can unflavored protein powder by substituted for the TVP? Or does it not work because of the temperature of the dish?

      7. Made this tonight and it was good. Had a little problem with the texture of zoodles instead of noodles, just had to remind myself it was a new and improved recipe. I would make it again!

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