Gluten-Free Noodle Tuna Casserole

READY IN: 45mins
Recipe by Manami

A gluten-free version of this all-American version. Found originally online at nottapasta.com but have changed a few things.

Top Review by Yankee Girl in Lath

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!

Ingredients Nutrition

Directions

  1. Put a large pot of salted water on to boil for pasta.
  2. Preheat oven to 400ºF.
  3. Oil a shallow casserole dish.
  4. 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.
  5. While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
  6. 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.
  7. Mix in peas and tuna, separating tuna into bite size flakes.
  8. Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
  9. Drain pasta, and briefly rinse.
  10. Toss with sauce and season to taste.
  11. Pour into casserole and bake 10 minutes.
  12. Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
  13. Enjoy!

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