Low FODMAP Gluten Free Tuna Noodle Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Low FODMAP Gluten Free Tuna Noodle Casserole

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Ingredients

6 servings

For the casserole

12 oz gluten free egg noodles or gluten free wide pasta
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz
Beiler's Gluten-Free Egg Noodles
Taste Republic Gluten-Free Egg Noodles 16 OZ
Double Yolk Gluten-Free Wide Egg Noodles
See all
2 cans (5 oz each) tuna in water, drained
1 ½ cups frozen peas
Ingredient note
A serving of up to about 1/3 cup of frozen peas is low in FODMAPs. This recipe contains about 1/4 cup per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid frozen peas, please tap it and change its rating to Red.

For the sauce

3 tbsp unsalted butter
1 medium yellow onion, finely diced
3 stalks celery, finely diced
Ingredient note
A serving of up to about 1 1/3 stalks of celery is low in FODMAPs. This recipe contains only about 1/2 stalk of celery per serving, making it likely Low FODMAP. If you prefer to always avoid celery, please tap it and change its rating to Red.
3 cloves garlic, minced
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
3 tbsp cornstarch
2 cups chicken broth
1 cup whole milk
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper

For the topping

1 cup gluten free breadcrumbs
2 tbsp unsalted butter, melted

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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