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Wednesday, July 8, 2015

Cheesy Tuna Green Bean Casserole Recipe- Paleo and GAPS Legal, Dairy Free, Egg Free

 photo IMG_0078_zpspwdh1rkv.jpgI have been making a lot with butternut squash the past few days, as butternut squash is relatively cheap now, and I can eat it as a carb on my 30 day Paleo diet. I had a few random pieces of butternut squash left over, odds and ends really, that I wanted to figure out what to do with them, and so I scoured the internet to come up with ideas of things to do with butternut squash.
Then I found this amazing recipe concept- Cheesy Chicken Casserole- made with butternut squash, and totally dairy free and pretty much paleo legal. I have experience with using butternut squash to make a cheesy flavor (like in this no boil gluten free vegan mac and cheese)- it's really weird how well it works, and so I decided that maybe I'd make something sort of cheesy and casseroley with my butternut squash.
Tuna casserole is one of my favorite ways to eat tuna fish, so I decided to use the butternut squash "cheesy" sauce concept on tuna, and mix it with green beans, to make a "cheesy" tuna green bean casserole- and it came out beyond amazing. Everyone in my family loved it and wanted seconds and was upset when there wasn't enough left for them to have thirds.
And when I posted a picture of my lunch on Facebook, people really wanted the recipe.
It was awesome.
And it really wasn't a lot of work at all!
This recipe is not only Paleo and GAPS legal, it also allergy friendly- unless you're allergic to fish or coconut, that is...
I definitely will be making this again and again.

Cheesy Tuna Green Bean Casserole Recipe- Paleo and GAPS Legal, Dairy Free, Egg Free

Ingredients:
1 cup steamed/boiled baked butternut squash
1/4 cup coconut cream (see note below)
1/4 cup coconut milk (see note below)
1 tablespoon apple cider vinegar
1-2 teaspoons salt (or to taste)
1/2-1 teaspoon garlic powder
1/4 cup dehydrated onion flakes
1/4 teaspoon cumin
2 cans of tuna in water- including water
1 package of frozen green beans (mine are 1.3 lbs)

Instructions:
1. I used homemade coconut milk and coconut cream. When you make homemade coconut milk, the fat that rises to the top and solidifies in the fridge is coconut cream. While you can use store bought coconut milk and cream, or homemade, the exact amounts of coconut cream to milk is less important. If your coconut cream didnt fully solidify, just scoop 1/4 cup off the top of your coconut milk, aiming to get as much of the coconut cream as possible- but it doesn't have to be exactly 1/4 cup of each.

2. Puree your butternut squash with the coconut cream, milk, apple cider vinegar, salt, dehydrated onion flakes, cumin, and the liquid from your two cans of tuna.

3. Defrost your green beans and warm them up.

4. Mix in your tuna fish, and then pour the sauce over the whole lot, and mix it well.

5. You can bake it now if you want, or you can just serve it as is.

Enjoy!

P.S. Don't expect this to taste extremely cheesy. It won't. It just tastes good, and that's all that matters.

Does this look like a recipe you'd try?
What is your favorite butternut squash recipe? Ever use it in a "cheesy" type recipe?

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