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Paleo Tuna Spinach Casserole


Yay, I made a Tuna Spinach Casserole, that doesn’t require carbs like rice, noodles or potatoes and still tastes a-mazing(!), is full of nutrition and fills you up! Guess you could call it super healthy comfort food :) Basically I would say this is a dinner dish, tho I can also imagine it working as a breakfast. But since I like my breakfasts sweet, I stick with it as a dinner dish haha. The coconut milk gives it a slightly sweet touch and the almonds bring some crunch to it. You can freeze leftovers and reheat them in the microwave for a quick lunch!

Paleo Tuna Spinach Casserole
Recipe type: Dinner
What you need
  • 2 small cans tuna, drained
  • 2 cups baby spinach
  • 1 onion, chopped
  • 2 eggs, slightly beaten
  • ⅓ cup coconut milk, the canned type
  • 1 tablespoon garlic powder
  • 1 tablespoon dried parsley
  • 1 tablespoon coconut flour
  • ½ cup dairy free cheese substitute (or normal shredded cheese if not 100% paleo)
  • ½ cup slices almonds (optional)
How you make it
  1. Preheat your oven to 375 F
  2. Spray a 9 inch casserole dish with cooking spray
  3. In a large bowl stir together all ingredients besides the cheese until very well combined
  4. Transfer into casserole dish
  5. Sprinkle cheese on top
  6. Bake for 35-50 minutes (it really depends on your oven, casserole is done when firm in the middle)
  7. Let cool a couple minutes before serving - sprinkle some unsweetened shredded coconut on top if you like


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  1. This looks amazing!! And its vegetarian! I’m going to have to give this a try.

  2. Thank you!! My children actually like it, I am shocked. I did add rice to ours to bulk it up a little and because my kids do better with some carbs, and added salt.



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