Tuna Rice Casserole

Tuna Rice Casserole

1 whole onion, diced

2 Tablespoons garlic, minced

2 Tablespoons oil

3 stalks celery, with leaves

1 bag frozen riced cauliflower

1 head broccoli, chopped

1/2 cup coconut cream

1 Tablespoon thyme

1 tsp garlic salt

1 cup chicken broth, divided in half

2 cans tuna 

1 can water chestnuts

Pecan flour


Sauté celery, onion and minced garlic in oil. Add frozen cauliflower and broccoli, add 1/2 cup of chicken broth. Cook.

Mix together 1/2 cup coconut cream, thyme, garlic salt, and 1/2 cup chicken broth. Add 2 cans tuna and water chestnuts.

Add all above mixtures together and place in baking dish.

Can top with pecan flour, sprinkle, garlic salt and sliced butter. 

Bake at 350° until cooked through. 

Can also add cheese if you desire. 

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