Gluten Free Tuna Casserole
A lightened up version of the comfort food favorite, this Gluten Free Tuna Casserole recipe has the classic creamy and cheesy flavors without the heaviness of gluten or mushroom cream soup. Flaky tuna is tossed in with gluten free fusilli pasta, onion, peas, cheese, and a gluten free roux. Topped with more cheese and a golden breadbrumb topping, then baked until bubbling. This healthy gluten free tuna casserole will be a family comfort food favorite!
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 9x13-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!
Notes
If eating gluten free is not a priority, you can of course use regular whole wheat (or egg) pasta and panko breadcrumbs!