Mediterranean Diet Friendly Gluten Free Tuna Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.8

(26)

Mediterranean Diet Friendly Gluten Free Tuna Casserole

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Ingredients

6 servings

For the casserole

12 oz gluten free egg noodles or gluten free wide pasta
3 cans (5 oz each) tuna in water, drained
1 cup frozen peas
1 cup cremini mushrooms, thinly sliced

For the cream sauce

3 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup yellow onion, finely diced
2 cloves garlic, minced
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca starch, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 cups chicken broth
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
½ cup sour cream
1 tsp dijon mustard
1 tsp salt
½ tsp black pepper

For the topping

1 cup gluten free breadcrumbs
2 tbsp unsalted butter, melted
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
¼ cup parmesan cheese, finely grated

Instructions

1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gluten free egg noodles according to package directions until just barely al dente — they should still have a firm bite at the center, as they will continue cooking in the oven. Drain in a colander and set aside.
2
In a medium saucepan, melt 3 tbsp butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and the pan looks nearly dry, about 4–5 minutes.

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