Pescatarian Tuna Noodle Casserole

Total time1 hr

Prep time20 min

Cook time40 min

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Ingredients

6 servings

For the casserole

12 oz gluten free egg noodles
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz Double Yolk Gluten-Free Egg Noodles, 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
1 can (14 oz) canned champignon mushrooms, drained and rinsed
3 cans (5 oz each) tuna packed in water, drained
1 cup frozen peas, thawed
1 cup shredded cheddar cheese

For the sauce

3 tbsp unsalted butter
2 tbsp garlic-infused oil
½ cup scallions, green tops only, thinly sliced
⅓ cup gluten free flour
2 cups milk
1 ½ 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 tsp dijon mustard
½ tsp fine salt
¼ tsp black pepper

For the topping

¾ cup gluten free breadcrumbs
2 tbsp unsalted butter, melted

For serving

2 tbsp scallions, green tops only, thinly sliced (optional)

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 with the garlic-infused oil over medium heat until the butter is foamy. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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