Creamy dairy and grain-free tuna cabbage-noodle mini casseroles with green olives

Creamy dairy and grain-free tuna cabbage-noodle casserole with green olives, with a side salad of romaine and balsamic/olive oil/tahini dressing.

Creamy dairy and grain-free tuna cabbage-noodle casserole with green olives, with a side salad of romaine and balsamic/olive oil/tahini dressing.

Week Three: January 20-24

Week one - Salad-in-a-Jar Week.

Week two - Hearty Soup Week.  

For week three, Caitlin and I alternated between two casserole recipes for a week of Mini Casserole make-ahead, packed lunches.  The first of the three is a grain and dairy free take on a traditional family recipe many folks are familiar with, tuna noodle casserole.  I made 14 Mini Casseroles Sunday evening before work; these freeze well if you make extra, and are great comfort food to have prepared when it is so finger-numbingly, bone-achingly freezing out.  It is super nice to have them pre-portioned into small containers, you just have to wait for them to cool, snap the lids on, and grab on your way out the door to work.  An added bonus is that by making them individually, each has that wonderful golden crust all along the outside (no centre slices for me!), but you can definitely make this in a big casserole dish as a main course.

I also packed a huge ziploc bag with chopped romaine lettuce, and filled a mason jar with 1-2 T tahini (you can use any nut butter), 1/3 cup olive oil, and 2 T balsamic vinegar.  Add a fair bit of sea salt and black pepper and shake.  You can make side salads for about a week to eat alongside your casserole for extra veggies!

Creamy tuna cabbage-noodle casserole with green olives

For four servings you'll need:

Directions:

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Soften coconut oil in microwave if necessary and grease pyrex containers with oil; set aside any extra.
  3. In a large mixing bowl, combine leftover coconut oil, raw cabbage, tuna, eggs, and coconut milk or cream.  Spoon into pyrex container(s).
  4. Top with olives, sea salt, and lots of black pepper.
  5. Bake until eggs are set, about 30 minutes. Serve and eat, or if packing lunches, allow to cool then store in fridge or freezer.