Today, I’m sharing an easy casserole dinner that is light and refreshing enough for summer. But first, I’d like to take a moment to celebrate that today is THE LAST DAY OF SCHOOL for the younger three! Summer is almost here, folks!
I’m equal parts giddy for kids to be home for the summer, and anxious, because I know I need a game plan for our days at home. We can all agree that we are pumped for our pool and patio, though! Alexia has one more week of school, so our summer will officially begin next Thursday!
In the meantime, here’s an easy weeknight supper for your hungry family! (Note: if your family does not have gluten free needs, you can easily swap in regular pasta and breadcrumbs!)
A family comfort food favorite, this one is timeless and will stand the test of time for generations to come. I believe casseroles are some of the best recipes to pass down to your kids. It just screams family and comfort! It makes my heart swell to think of my kids having the ability to search my recipe index some day when they are having to get dinner on the table for my grandbabies!
Our family tries to limit our gluten, so this is a gluten free version of the classic, without compromising flavor or texture. Without using cream of mushroom soup, this homemade roux version makes for a healthier and fresher taste! If you have no need or interest in making this gluten free, then by all means use wheat (or egg) pasta and breadcrumbs!
Gluten Free Tuna Casserole
Ingredients
- 12 oz gluten free pasta (I use fusilli)
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 3 garlic cloves, minced
- 1 tsp fresh thyme leaves (optional)
- 2 tbsp butter
- 3 tbsp gluten free flour (I use Bob's Red Mill 1 to 1 baking flour)
- 2 cups chicken broth
- 2 cups whole milk
- 2 tsp dijon mustard
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 cup grated cheddar cheese, divided
- 3 (4 oz) cans tuna in water, drained
- ½ cup frozen green peas
- ½ cup gluten free panko breadcrumbs
Instructions
- Preheat oven to 375 degrees and grease a 9×13-inch baking dish. Bring a large pot of water to a boil and cook pasta according to package (use instructions for al dente). Once pasta is cooked, drain, and place pasta back into pot. Remove from heat.
- Heat oil in large saute pan over medium-low heat. Add onion, garlic and thyme (if using), and cook for 5 minutes or until onions are translucent. Add butter to pan and stir to melt. Sprinkle flour over top and cook for 2 minutes, stirring often. While whisking mixture, gradually pour chicken broth in. Turn heat up and bring to a boil.
- Reduce to a simmer and gradually whisk in milk, dijon, salt and pepper. Simmer for 3 minutes, or until slightly thickened. Add in half of cheese and stir until melted. Pour milk mixture into pot with the cooked pasta, add tuna and peas. Stir until well combined.
- Transfer to greased baking dish and top with remaining half of cheese and breadcrumbs. Bake casserole at 375 for 15-20 minutes, until bubbling. Broil for 1 more minute, until golden brown (watch closely so it doesn't burn!). Serve with lemon wedges. Enjoy!
