Pregnancy Friendly Garden Pea Tuna Noodle Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz gluten free egg noodles or gluten free pasta
- 3 cans (5 oz each) tuna in water, drained
Ingredient noteTuna is fine during pregnancy in measured amounts. This recipe has about 2.5 oz per serving - keep it to roughly one serving a week if you are using albacore or white tuna, or two to three a week for chunk light.
- 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.
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