Prep 25 mins
Cook 20 mins
A gluten-free version of this all-American version. Found originally online at nottapasta.com but have changed a few things.
- 8 ounces notta pasta fettuccine pasta
- 2 tablespoons butter
- 1 medium onion, diced
- 12 ounces sliced mushrooms
- 1 teaspoon salt & freshly ground black pepper, to taste
- 1⁄4 teaspoon red pepper flakes (more if wanted) (optional)
- 2 (6 ounce) cans solid white tuna packed in water
- 1 tablespoon cornstarch
- 1 teaspoon cornstarch
- 4 ounces fat free cream cheese
- 2 cups whole milk or 2 cups 2% low-fat milk
- 1 cup frozen peas, thawed
- 2 cups crushed potato chips
- 2 cups shredded low-fat cheddar cheese
- Put a large pot of salted water on to boil for pasta.
- Preheat oven to 400ºF.
- Oil a shallow casserole dish.
- Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
- While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
- Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
- Mix in peas and tuna, separating tuna into bite size flakes.
- Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
- Drain pasta, and briefly rinse.
- Toss with sauce and season to taste.
- Pour into casserole and bake 10 minutes.
- Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
I tried this recipe twice and the 2nd time was better. I used BOTH the cheese (a 2% milk fat Mexican blend) AND some crushed Lays Kettle chips over the top of the cheese. My whole family loved it and it lasted two nights (4 servings each night). I also used less mushrooms (8 ozs) and no red pepper flakes. This recipe beat my grandmother's back in the days when I could eat gluten!
This recipe is deluxe! I made it for dinner tonight and both my husband (who is not gluten intolerant)and I just loved it! I forgot all about the pepper flakes but it didn't matter. We think it's better than the wheat noodle old favourite we used to make. I'm glad to read in the other reviews that it works well with other ingredients - a whole new world of options has opened up!! Thanks all!
YUM!!! This was the best Tuna Casserole I've ever had. Shocking. This technique was new to me. And I have to say it's very forgiving! I made a ton of small modifications. I didn't have mushrooms so left hem out. Used less creme cheese (ran out), used more peas - finishing up a bag. Used less cheese for the topping (swiss gruyere combo - what I had on hand), added 3 T of spicy mustard, 1 T Worcestershire, 1 t of hot sauce to the milk, tuna liquid. No kids at my house and we like the food really flavorful. If you have kids - don't change a thing.
It was fabulous! I'm going to try this same technique for other casseroles and experiment. I can imagine a stroganoff substituting sour creme for the cream cheese would be great! Thanks for the recipe.