Gluten-Free Dairy-Free Tuna Casserole

"So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created."
 
Gluten-Free Dairy-Free Tuna Casserole created by Kito T.
Ready In:
1hr 5mins
Ingredients:
13
Yields:
6 large pieces
Serves:
6
Advertisement

ingredients

  • 3 12 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
  • 4 12 tablespoons olive oil
  • 12 cup chopped onion
  • 1 cup sliced mushrooms
  • 12 cup frozen peas, rinsed of ice (optional)
  • 14 cup rice flour (to be gluten free)
  • 2 cups chicken broth (or more if needed)
  • 14 cup helmans olive oil mayonnaise (to be soy free)
  • salt
  • pepper
  • 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
  • 34 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
  • paprika (not the hot kind)
Advertisement

directions

  • Preheat oven to 350°F.
  • Grease a shallow baking dish I use 9" x 13".
  • Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
  • Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
  • Gradually add broth until it forms a sauce consistency.
  • Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
  • Mix in drained tuna, mushroom, onions & thawed peas if using.
  • Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
  • Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
  • Bake in the preheated oven for 30 minutes until slightly browned on top.

Join The Conversation

all
reviews
tweaks
q&a
sort by:
  1. Kito T.
    Gluten-Free Dairy-Free Tuna Casserole Created by Kito T.
  2. amandaleehogberg
    I hadn't had this in years...it was sooo good. I did try and put the flour right into the olive oil like the recipe suggested and got clumps. So I dumped it and instead mixed it with a little water so it was smooth and then put it in the pan. I'm not gluten-free, so I made it with whole wheat fusilli and topped with a little panko (not that it needed it). I also added extra veggies. There was more than enough sauce and noodles to accommodate.
     
  3. Frank S.
    First time I'he had time casserole in 30 years. Made exact as recipe as I could, excellent- brought back memories of family dinners. Thank you so much for the great recipe and also keeping mind those of us that need you-free also. Yummy!
     
  4. loa_barber
    Is that 3 1/2 c cooked or uncooked pasta? And do you cook it before putting it in the casserole? Thanks!
     
  5. wagerschemistry
    Does this freeze well?
     

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes