3. Tuna Casserole Topped with Crispy Chorizo and Hash Browns
The title of this recipe got you excited didn’t it? We don’t blame you. This casserole tastes so good it belongs on a restaurant menu.
INGREDIENTS
4-cloves minced garlic.
2-tablespoons grass-fed butter.
4-Red shallots – sliced.
1-teaspoon of dried oregano.
½-teaspoon red paprika powder.
½-cup whole raw milk.
½-cup cheddar cheese.
3-tablespoons all-purpose flour.
7-oz. Portuguese chorizo sausage.
1-can Albacore tuna – drained.
½–cup macaroni.
½-cup spaghetti.
½-cup egg noodles.
½-cup Hash Browns.
Crushed Himalayan pink salt and cracked black pepper to taste.
METHOD
Preheat the oven to 350F. Grease a casserole dish with grass-fed butter and set aside. Place a skillet over medium heat with a tablespoon of grass-fed butter. Sauté the onions and garlic until fragrant and translucent.
Stir in the paprika and the oregano. Add the herbs and keep stirring. Pour in the milk and bring to the boil. Add the cheese and reduce the heat to simmer. Add the flour tablespoon by tablespoon until you achieve the desired thickness.
Add some more grass-fed butter to the skillet and flash-cook the chorizo and the hash browns until semi-crispy.
Stir the chorizo into the other ingredients before adding everything to the casserole dish. Top with hash browns and sprinkle with cheese. Bake in the oven for 35-minutes until the cheese turns golden brown and begins to bubble.