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You know what I like? I like casseroles. ‘Cause easy, comforting, and delish! I’ve been working on an AIP-ified tuna casserole for you guys forever and I finally have it ready for you. There are no gluten-y noodles, just yummy veggies. And there’s no can of cheap cream of mushroom soup, just a creamy sauce without wheat or dairy (yes! I perfected it!). Here’s to casual, inexpensive weeknight meals with all the goodness baked into them!
- 1 large head cauliflower, chopped into florets
- 1 cup packed arugula
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 3 stalks celery, diced
- 1 tablespoon minced fresh thyme
- 1 teaspoon sea salt
- 4 tablespoons palm shortening, divided
- 5 tablespoons cassava flour
- 1 can full-fat coconut milk
- ½ cup chicken bone broth
- 2 5 oz. cans undrained, water packed tuna
- Fresh parsley, for garnish
- Preheat oven to 375 degrees F. Grease a 9x13 casserole dish with small amount of palm shortening.
- Add cauliflower to a large pot and bring to a boil. Remove from heat after 4 minutes, drain water and layer cauliflower into bottom of prepared casserole dish.
- Layer arugula over cauliflower and set aside.
- In a large heavy-bottom skillet, melt 1 tablespoon palm shortening over medium heat. Add onion, garlic, celery, thyme, and salt, and cook until onion is softened, about 8 minutes.
- Remove vegetable mixture from skillet to a clean bowl and set aside.
- In the same skillet, melt remaining 3 tablespoons palm shortening over low heat. Add in flour and quickly whisk until mixture just begins to bubble. While continuing to whisk, slowly pour in coconut milk. Whisk until a smooth, thickened sauce forms.
- Add vegetable mixture and broth to sauce mixture. Stir to combine.
- Remove sauce from heat, stir in tuna with canning liquid.
- Pour sauce over cauliflower and arugula.
- Bake covered for 15 minutes, remove cover, turn oven up to 425 degrees F, and bake for 12 more minutes or until casserole begins to lightly brown.
- Garnish with parsley and serve.