This creamy, comforting casserole layers tender egg noodles with flaky tuna, sweet garden peas, and a rich, cheddar-flecked sauce built on a nutty roux base. Garlic-infused oil brings depth to both the sauce and the crunchy breadcrumb topping, which bakes up deep golden and irresistibly crisp against the soft filling underneath. A touch of Dijon and a scatter of scallions keep the flavor bright, while a simmered milk-and-broth sauce ties everything together into something rich but not heavy. Fresh parsley on top adds a little color and a fresh finish right before serving. It's a nostalgic, casserole-dish classic that fits neatly into a gluten free spread without skipping any of the cozy, bubbling-edges appeal. Make it ahead, let it rest those five minutes, and you've got a weeknight dinner that reheats beautifully too.
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Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz
Double Yolk Gluten-Free Egg Noodles, 10 oz
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Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gluten free pasta according to package directions until just al dente — tender but with a slight resistance at the center. Drain and set aside.
Heat 3 tbsp garlic-infused oil in a large saucepan over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.
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