Tuna Noodle Casserole with Hidden Cauliflower
How do you make a classic dish like tuna noodle casserole healthier while keeping its rich and creamy taste? The secret is hidden cauliflower! In this recipe, we hide one whole head of cauliflower in the sauce!
Equipment
- High-powered blender
Ingredients
- 1 head cauliflower chopped and steamed
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1/2 white onion diced
- 1/2 cup carrots diced
- 1/2 cup celery diced
- 7 cremini mushrooms sliced
- 500 g Whole wheat fusilli or short pasta of choice
- 2 cups milk
- 1 and 1/2 tsp salt
- 1/4 tsp pepper
- 1 can tuna 185g
- 4 cups shredded cheddar cheese 2 cups in the sauce, 2 cups to top the casserole
Instructions
- Chop cauliflower and steam until soft.
- In a large pot of salted boiling water, cook pasta until al dente. Drain.
- In an oven safe casserole pot, heat 1 tablespoon of olive oil and onions, carrots, celery, mushrooms and garlic.
- Blend steamed cauliflower with milk using a high powered blender until smooth.
- Add cauliflower puree, tuna, pasta and 2 cups shredded cheddar cheese to the casserole pot with the vegetables. Mix to combine. Taste and add more salt or pepper if needed.
- Top with 2 cups shredded cheddar cheese.
- Bake at 425°F or 218°C until cheese is browned.
Notes
If you don't have a casserole pot, use any pot you have and then transfer the mac and cheese to a baking dish