Friday, May 17, 2019

Tuna Casserole (Grain Free, Paleo, Low Carb)

When my husband and I were newlyweds, there were several dishes I learned to make that we both loved and became a favorite. I made a hot tuna casserole that was soooo good. Some of the ingredients I couldn’t use now because of allergies so I have adjusted it and made it over tonight. It was delicious. My mom came in saying she would just have “a bite” and ended up having several saying how amazing it was. She said even my dad “who hates tuna, would devour that!” So, here’s the recipe.


8 cans of tuna 
3 cans of water chestnuts 
2- 7 oz. jars of pimentos
6 boiled eggs, chopped
3.5 cups mayo
2 tsp. salt
2 tsp. onion powder 
1/2-1 tsp. pepper 
1.5 Tb. dill weed 

Topping: 12 pieces of sliced cheese
3/4 stick melted butter
3 cups almond flour
1/2 tsp. salt 

I make my own mayo because we avoid soy but any mayo is fine. Combine all ingredients (except topping) in large bowl, stir vigorously until well combined. Pour into greased casserole (mine was 16x11) place cheese slices like so...

I put this in the oven on 375 degrees while making the crumble topping. Melt the butter and combine it with almond flour and salt. Take the casserole out and spread crumb topping over the top. Put back in oven on 400 degrees until it gets a little browned on top. Maybe 15 minutes.

Serve it up!! 

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