Rice Free Tuna Noodle Casserole
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz gluten free egg noodles
- 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
- 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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