I get recipe requests from readers all the time. I love it, because it gives me a break when I’m not feeling inspired AND it’s a win-win situation: I’m getting an idea for a recipe idea while making a meal that someone will love.
Tuna casserole is up there, along with chow-mein, japchae and pad thai. I’ve made a pad thai before and I’m working on the others.
Inspiralizing your favorite comfort foods is a way to make a healthier, cleaner version that’s still just as tasty.
I guess what I’m trying to say is, send me an e-mail and let me know what you’d like me to make and it could be up on the blog soon!
Tuna casseroles usually have flour, milk, cream of mushroom soup, egg noodles and cheddar cheese. This version has none of that, but it does have Parmesan cheese!
Like with my chicken tetrazzini, I’ve used Italian seasoned almond meal to make a crunchy breadcrumb-like topping. It adds a little crunch to every bite, almost like a crouton would.
The leftovers from this recipe are currently sitting in my fridge – and they haven’t gotten watery! The key in this dish is to pour out excess water once you pull it out of the oven. Immediately, using oven mittens, dip the baking tray sideways and let any moisture drip out.
While I’m not a big casserole fan myself, I love how the thyme, oregano and mushrooms taste together with the warmed zucchini and tuna. The consistencies are on point and this casserole is so filling and comforting.
What’s your favorite casserole?