Seed Oil Free Gluten Free Tuna Casserole
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Learn more āIngredients
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
- Ā½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp cornstarch
- 2 cups chicken broth
- 1 cup whole milk
- Ā½ cup sour cream
- 1 tsp dijon mustard
- 1 tsp salt
- Ā½ tsp black pepper
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp unsalted butter, melted
- Ā¼ cup parmesan cheese, finely grated
Instructions
- 1
Preheat the oven to 375Ā°F (190Ā°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 ā 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 4ā5 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 4ā5 minutes.
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