Not Your Mother’s Tuna Noodle Casserole…
Salmon Noodle Casserole is a Clean Alternative to a Family ClassicThis recipe is a clean spin on classic tuna noodle casserole. I like to use canned wild salmon instead of tuna because salmon is considerably lower in mercury than tuna. Wild salmon also has more anti-inflammatory omega-3’s than tuna. As part of the “clean up”, I’ve done away with the cheese and cream. But don’t worry! Thanks to the rich and velvety nut-cream, I promise you won’t miss the dairy one bit. This is definitely NOT a “light” tasting dish. But it’s also super clean and rich in nutrients. And of course, I couldn’t help but sneak in extra vegetables! As for the pasta, thanks to two popular brands, it is now easy to make a delicious salmon noodle casserole that is either gluten free, grain free or both….
Pasta Recommendations#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa) #2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!) Note: I talk more about Banza brand in my Chickpea Pasta Recipe. ****If you do not need to eat a gluten-free/ grain-free pasta then you can’t go wrong with DeLallo Organic Whole Wheat Shells***
For those of you with food allergies and food sensitivities, it’s helpful to know this recipe for Salmon Noodle Casserole meets the following dietary restrictions:
Egg Free / Grain Free (substitute garbanzo pasta) / Bean-Free (use whole grain pasta) / Gluten Free (use gluten free pasta)
Clean Salmon Noodle Casserole
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 to 8 1x
- Cuisine: Entree
- 3/4 cup raw walnuts
- 1/2 cup plus 3 tablespoons fresh chopped parsley, divided
- 1 cup water
- 1 cup raw cashews (optional: soak in water for 30 minutes to 2 hours)
- 1 teaspoon Dijon mustard
- 2 tablespoons lemon juice
- 1/2 teaspoon hot sauce
- 2 tablespoons extra virgin olive oil
- 1 1/4 cup finely chopped onion
- 3 celery stalks, finely chopped
- 3 carrots, finely chopped
- 1 teaspoon Himalayan salt
- 1 1/4 cup petite frozen peas
- 1 5-ounce can wild salmon, drained
- 5 cups cooked pasta shells (see notes below for brand recommendations)
1. Preheat oven to 400 degrees. Lightly oil the bottom and sides of an 8-inch casserole dish.Put walnuts and 3 tablespoons of the parsley in a small food processor. Pulse into “crumbs” and set aside.
2. Put water, cashews, Dijon mustard, lemon juice and hot sauce in a high speed blender and process until smooth and creamy. Set mixture aside.
3. Heat the oil in a large skillet over medium heat. Add the onion, celery and carrots and cook 5 to 6 minutes, or until vegetables are soft. Add salt. Add peas and cashew cream and cook, stirring occasionally, for 2 to 3 minutes. Stir in remaining ½ cup parsley. Add salmon and use a fork to break up the pieces.
4. Add the pasta shells to the casserole dish. Spoon the vegetable-cashew mixture over the noodles and stir to combine. Sprinkle the walnut-parsley crumbs on top.
5. Bake for 20 minutes. Allow casserole to cool for 10 minutes before serving. Serve warm.
#1: Gluten Free: “Ancient Harvest” Organic Supergrain pasta (made with corn and quinoa)
#2: Gluten Free & Grain Free: “Banza” Chickpea pasta (made from chickpeas!)