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 350 degrees.
- In a saucepan, boil noodles until very al dente..remember they will cook further in the casserole a bit. Alternately, 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 ass more of any of 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.
Managing Bake Times for Freezing
Boil the gluten-free pasta until strictly al dente at 6 minutes because starches soften significantly during secondary baking. Unbaked casseroles wrap tightly in heavy-duty aluminum foil and freeze safely for up to two months. Thaw frozen dishes completely in the refrigerator for 24 hours before baking to ensure even heat penetration throughout the center. Bake thawed casseroles uncovered at 350 degrees Fahrenheit for 35 minutes until bubbling around the edges.Preserving Texture with Fresh Ingredients
Fresh bell peppers and celery release water as they cook, whereas canned tuna contributes none. Sauté the aromatic vegetables thoroughly for eight minutes to evaporate excess moisture before adding flour. Insufficient moisture reduction leads to a watery sauce once baked. Starch thickeners require continuous whisking over medium heat to prevent burning at the bottom of the pan.Reheating Individual Portions
Store leftover portions in airtight glass containers for a maximum of three days in the refrigerator. Microwave individual servings on medium power for two minutes, stirring halfway through to distribute heat evenly. Alternatively, crisp individual portions in a toaster oven at 325 degrees Fahrenheit for ten minutes. Cover the top with a loose sheet of foil if the breadcrumb topping browns too quickly during reheating.
