Gluten Free and Dairy Free Tuna Noodle Casserole from Scratch
Try this Gluten Free and Dairy Free Tuna Noodle Casserole from Scratch recipe, or contribute your own.
Try this Gluten Free and Dairy Free Tuna Noodle Casserole from Scratch recipe, or contribute your own.
- 1 medium onion diced
- 2 cloves minced garlic
- 1 1/2 cups dry gluten free noodles (i use either trader joe's or roasted spaghetti squash
- 3 tablespoons allowed butter or ghee or olive oil
- 1 sweet bell pepper finely diced
- 2-3 stalks celery finely diced
- 1/4 cup sweet rice flour (or any mild tasting flour this is for thickening only, so coconut flour or a starch)
- 2 cups unsweetened milk of choice (i use so delicious uns this could be part chicken stock.
- 2 teaspoons each yellow mustard and dijon mustard (you can use it is amazing in this!
- 3/4 teaspoons sea salt to taste
- 1/4 cup homemade mayo! or 1 cup grated allowed cheese i have use daiya vegan cheese shreds, cheddar style
- 2 cans albacore tuna (i like wild planet)
- 1 cup gluten free breadcrumbs (i make my own crumbs by w or 3/4 cup almond flour works for a paleo option!
- 2 tablespoons melted allowed butter or oil
- Carbohydrate 5.8916 g
- Cholesterol 0 mg
- Fat 0.066 g
- Fiber 0.994000024795532 g
- Protein 0.7432 g
- Saturated Fat 0.0253 g
- Serving Size 1 1 Serving (59g)
- Sodium 264.1965 mg
- Sugar 4.89759997520447 g
- Trans Fat 0.0187 g
- Calories 25 calories
Step-by-step
- Preheat the oven to 350 degrees.
- In a saucepan, boil noodles until very al dente. Remember they will cook further in the casserole.
- Alternatively, roast your spaghetti squash and cool to shred.
- Heat a large pan over medium heat.
- Add your preferred butter (any oil would work too) to heat gently.
- Add the onion, celery, and bell pepper and saute for 5-8 minutes to soften.
- Mix in the flour and stir to coat the vegetables evenly.
- In a glass measuring cup, mix the milk and mustards and pour into the vegetables, stirring to blend.
- Continue to stir until the mixture is thick and turn off the heat.
- Add the salt to taste and the mayo or cheese. Stir to blend, taste, and add more of any of the mustards, mayo, or salt.
- Stir in the noodles of choice and the tuna and mix to blend.
- Pour into a greased 12 x 8 pan.
- Topping: Mix together the breadcrumbs or almond flour, melted butter, and minced garlic and sprinkle evenly over the top of the casserole.
- Bake in the oven until hot, bubbly, and the topping is crispy.
My Deliciously Dairy-Free and Gluten-Free Tuna Noodle Casserole
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. I'm always on the lookout for recipes that are quick, easy, and satisfying, and this Gluten-Free and Dairy-Free Tuna Noodle Casserole fits the bill perfectly! I've always loved a good tuna noodle casserole, but traditional recipes are often loaded with gluten and dairy, which can be problematic for my family. So, I set out to create a healthier version that still delivers on flavor and comfort.
This recipe is a lifesaver on busy weeknights. I often prep the vegetables on the weekend and store them in airtight containers in the refrigerator. Then, on a weeknight, it takes me less than 30 minutes to assemble and bake. The whole family loves it, and it’s so versatile. You can easily customize it to your liking by adding different vegetables or spices. I've experimented with adding peas, mushrooms, or even some finely diced carrots for extra nutrients and flavor. Sometimes, if I'm feeling adventurous, I'll use different types of mustard, like stone-ground or spicy brown mustard, for a unique kick.
The beauty of this recipe lies in its adaptability. Whether you’re following a gluten-free diet, a dairy-free diet, or just looking for a healthier alternative to the classic casserole, this recipe delivers. The use of gluten-free noodles, dairy-free mayo (or cheese), and a simple yet flavorful topping makes it a winner. I've even successfully substituted the noodles with roasted spaghetti squash for a lower-carb option. This adds a lovely sweetness and a different texture to the casserole. The creamy sauce, infused with the subtle flavors of mustard and garlic, perfectly complements the tuna and vegetables.
Beyond its convenience and delicious taste, this casserole is also incredibly satisfying. It provides a good source of protein from the tuna and a balance of carbohydrates from the noodles (or squash). The vegetables add essential vitamins and minerals, making this a truly wholesome meal. It’s perfect for a family dinner, a potluck contribution, or a comforting meal on a chilly evening. It's one of those dishes that always gets cleaned out, no matter how much I make!
Tips and Variations:
- Noodles: Feel free to experiment with different gluten-free noodles. Brown rice noodles, quinoa noodles, or even zucchini noodles would work well.
- Vegetables: Add other vegetables like peas, carrots, or mushrooms for extra flavor and nutrition.
- Mustard: Use your favorite type of mustard – Dijon, yellow, stone-ground, or a blend.
- Cheese: If using cheese instead of mayo, ensure it is a dairy-free variety that melts well.
- Topping: Experiment with different breadcrumb types or try using crushed nuts for a crunchy topping.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Make it ahead: Assemble the casserole ahead of time and bake it when ready to serve.
This gluten-free and dairy-free tuna noodle casserole is more than just a recipe; it's a testament to the power of simple ingredients and a little creativity in the kitchen. It’s a dish that has become a staple in our home, and I'm confident it will become a favorite in yours too. Give it a try, and let me know what you think!
