Gluten-Free Classic Tuna Casserole

Tuna casserole is something that my wife and me made a lot before she went on a gluten free diet.  One of the obstacles that got in the way for me to make a quick and easy gluten free tuna casserole, was finding a gluten free cream of mushroom condensed soup. I knew it existed for a bit but unfortunately didn’t see it available in my local markets until now.  The possibilities for other convenient recipes suddenly are not possible for other casseroles and sauces. Thanks to Pacific for making this gluten free cream of mushroom!  My wife loves it a lot!

I used one of our favorite gluten-free pasta from Andean Dream, 100% gluten-free corn macaroni with great results so we recommend that to use if you can find it available. They make great gluten-free pasta options! We hope you enjoy this gluten-free tuna casserole as much as my wife and I did.

Ingredients:

8 ounces gluten-free pasta

1 cup frozen green peas

3 tablespoons butter

1/2 cup yellow onion (finely diced)

1/2 cup red bell pepper (finely diced)

4 tbsp gluten-free sweet rice flour

1 3/4 cup milk or half and half

1 1/2 cup canned gluten-free cream of mushroom soup

1 large (12-ounce) can tuna packed in water (well drained, broken into small pieces)

2 cups shredded cheddar cheese

1 tsp sea salt

1/4 tsp ground black pepper (as desired)

1 cup gluten-free bread crumbs

2 tbsp olive oil or grape seed oil

Directions:

1. Preheat oven to 350° F / 176° C.

2. Cook gluten-free pasta in salted water, according to directions. Add frozen peas 2 minutes before pasta is done.

3. Drain pasta and peas and rinse in cold water.  Then, put pasta into a large mixing bowl.

4. Melt butter in a saucepan.

5. Next, sauté onions and red pepper over med-low heat for about 3 minutes stirring occasionally.

6. Sprinkle gluten-free sweet rice flour over vegetables, stir in and continue cooking, stirring, for another 3 minutes.

7. Whisk in the milk and Stir on low heat.

8. Whisk in the gluten-free mushroom soup, salt and pepper to taste.

9. Continue to stir on low heat until the mixture begins to simmer and thicken.

10.  Pour cooked sauce over the cooked macaroni and peas.

11. Add the tuna and 1 1/2 cups of the cheese and stir to combine.

12. Pour the mixture into a 9 x 13 buttered casserole (3-quart) dish and top with the rest of the cheese. Mix gluten-free breadcrumbs with olive oil until combined and sprinkle evenly over the casserole.

12. Bake in the oven for 35 to 40 minutes with a sheet of aluminum foil covered.

13. Remove the aluminum foil during the last 10 minutes of the casserole being done.  If needed, turn on the broiler for a few minutes or until the bread crumbs turn to a nice desired golden brown color.

14. Take out of oven and serve immediately. Enjoy!

Gluten-Free Classic Tuna Casserole

Tuna casserole is something that my wife and me made a lot before she went on a gluten free diet. One of the obstacles that got in the way for me to make a quick and easy gluten free tuna casserole, was finding a gluten free cream of mushroom condensed soup. I knew it existed for a bit but unfortunately didn't see it available in my local markets until now. The possibilities for other convenient recipes suddenly are not possible for other casseroles and sauces. Thanks to Pacific for making this gluten free cream of mushroom! My wife loves it a lot!

I used one of our favorite gluten-free pasta from Andean Dream, 100% gluten-free corn macaroni with great results so we recommend that to use if you can find it available. They make great gluten-free pasta options! We hope you enjoy this gluten-free tuna casserole as much as my wife and I did.

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Ingredients:

8 ounces gluten-free pasta

1 cup frozen green peas

3 tablespoons butter

1/2 cup yellow onion (finely diced)

1/2 cup red bell pepper (finely diced)

4 tbsp gluten-free sweet rice flour

1 3/4 cup milk or half and half

1 1/2 cup canned gluten-free cream of mushroom soup

1 large (12-ounce) can tuna packed in water (well drained, broken into small pieces)

2 cups shredded cheddar cheese

1 tsp sea salt

1/4 tsp ground black pepper (as desired)

1 cup gluten-free bread crumbs

2 tbsp olive oil or grape seed oil

Directions:

1. Preheat oven to 350° F / 176° C

2. Cook gluten-free pasta in salted water, according to directions. Add frozen peas 2 minutes before pasta is done.

3. Drain pasta and peas and rinse in cold water. Then, put pasta into a large mixing bowl.

4. Melt butter in a saucepan.

5. Next, sauté onions and red pepper over med-low heat for about 3 minutes stirring occasionally.

6. Sprinkle gluten-free sweet rice flour over vegetables, stir in and continue cooking, stirring, for another 3 minutes.

7. Whisk in the milk and Stir on low heat.

8. Whisk in the gluten-free mushroom soup, salt and pepper to taste.

9. Continue to stir on low heat until the mixture begins to simmer and thicken.

10. Pour cooked sauce over the cooked macaroni and peas.

11. Add the tuna and 1 1/2 cups of the cheese and stir to combine.

12. Pour the mixture into a 9 x 13 buttered casserole (3-quart) dish and top with the rest of the cheese. Mix gluten-free breadcrumbs with olive oil until combined and sprinkle evenly over the casserole.

12. Bake in the oven for 35 to 40 minutes with a sheet of aluminum foil covered.

13. Remove the aluminum foil during the last 10 minutes of the casserole being done. If needed, turn on the broiler for a few minutes or until the bread crumbs turn to a nice desired golden brown color.

14. Take out of oven and serve immediately. Enjoy!