High Fructose Corn Syrup Free Garden Pea Tuna Noodle Casserole
Total time1 hr
Prep time20 min
Cook time40 min
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the casserole
- 12 oz gluten free egg noodles or gluten free pasta
See all
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz
Double Yolk Gluten-Free Egg Noodles, 10 oz
Beiler's Gluten-Free Egg NoodlesTaste Republic Gluten-Free Egg Noodles 16 OZ
Double Yolk Gluten-Free Wide Egg Noodles - 3 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas, thawed
For the sauce
- 3 tbsp garlic-infused oil
- 4 scallions, green tops only, thinly sliced
- 3 tbsp gluten free flour blend
- 2 ½ cups milk
- ½ cup chicken broth
- 1 tsp dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
- ¾ cup cheddar cheese, shredded
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp garlic-infused oil
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
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.
- 2
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!