Pescatarian Gluten Free Tuna Casserole

Total time1 hr

Prep time20 min

Cook time40 min

4.8

(26)

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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
½ cup yellow onion, finely diced
2 cloves garlic, minced
3 tbsp cornstarch
2 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup whole milk
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
¼ cup parmesan cheese, finely grated
Chef's tip
Choose a vegan parmesan in the form the recipe uses - grated for sprinkling and sauces, a firm wedge for shaving or melting.

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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