Anti Inflammatory Gluten Free Tuna Noodle Casserole
Total time1 hr
Prep time20 min
Cook time40 min
5.0(23)
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz gluten free egg noodles or gluten free wide pasta
- 2 cans (5 oz each) tuna in water, drained
- 1 ½ cups frozen peas
For the sauce
- 3 tbsp unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 1 medium yellow onion, finely diced
- 3 stalks celery, finely diced
- 3 cloves garlic, minced
- 3 tbsp cornstarch
Chef's tipFor 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 tipUse 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 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp unsalted butter, meltedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
- 2
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 in a colander and set aside. (Gluten free pasta continues to soften in the oven, so pull it 1–2 minutes before fully done.)
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