March Recipes

Tuna-Zoodle Casserole

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Tuna Zoodle Casserole
Hands On:
25 minutes
Total Time:
75 minutes
Serves:
8

Ingredients

  • 4 (12-oz.) pkg. Hy-Vee frozen zucchini spirals
  • ¼ cup Hy-Vee unsalted butter
  • 1 (5-oz.) pkg. sliced shiitake mushrooms
  • 1 tbsp shallot, finely chopped
  • 1 tsp garlic, minced
  • 2 (10.5-oz.) cans Good Graces gluten-free cream of mushroom condensed soup
  • 2 (5-oz.) cans Hy-Vee solid white albacore tuna, drained
  • 1 cup Soirée grated Parmesan cheese, plus additional for garnish
  • 1 cup Hy-Vee 2% reduced-fat milk
  • ½ cup Hy-Vee frozen sweet peas, thawed
  • ¼ cup Hy-Vee shredded mozzarella cheese
  • ¼ cup Hy-Vee shredded mild Cheddar cheese
  • ½ cup Good Graces gluten-free organic French fried onions, plus additional for garnish
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Preparation

1
Preheat oven to 350°. Lightly spray a 13×9-inch baking dish with nonstick spray; set aside. Cook zucchini spirals in the microwave according to packaged directions; pat dry with paper towels. Set aside 1 cup zucchini spirals. Place remaining cooked zucchini in an even layer in bottom of prepared baking dish; set aside.
2
Melt butter in a large nonstick skillet. Add mushrooms, shallot and garlic; cook 5 to 6 minutes or until mushrooms are golden, stirring occasionally. Stir in soup, tuna, 1 cup Parmesan cheese, milk, and peas.
3
Spoon mushroom mixture on top of zucchini in baking dish. Sprinkle with mozzarella and Cheddar cheeses and ½ cup French fried onions. Place mounds of reserved zucchini noodles on top of casserole.
4
Bake 40 to 45 minutes until golden. Let stand 5 minutes. Garnish with additional French fried onions and Parmesan cheese, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:320
% Daily Value*
Total Fat: 18g 23%
Saturated Fat: 9g
Trans Fat: 0g
Cholesterol: 40mg 13%
Sodium: 910mg 40%
Total Carbohydrate: 16g 6%
Dietary Fiber: 3g 11%
Sugars: 7g 14%
Protein: 24g 48%

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