Tuna Noodle Casserole
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Yield: 8 servings
  • 1 lb (454 grams or about 5 cups dry) gluten-free penne pasta
  • 2 Tbsp flour (gluten-free or all purpose)
  • 1 Tbsp vegan margarine (or butter)
  • 1½ cups onion, chopped fine (about 1 medium onion)
  • 1 400mL (or 14oz) can light coconut milk
  • 1 cup frozen peas
  • 2 cups sliced mushroom
  • 2 cans tuna, drained and flaked into smaller pieces
  • 1½ cups chicken broth
  • 2 cloves garlic, chopped
  • ¼ tsp salt and pepper
  • 2 Tbsp dairy-free Parmesan cheese (or regular)
For the Topping (optional)
  • 3 Tbsp breadcrumbs (I used cornflake crumbs, or regular breadcrumbs, or crushed crackers)
  • 1 Tbsp melted vegan margarine (or butter)
  • 2 Tbsp dairy-free cheddar cheese, grated
  1. Preheat your oven to 350 degrees (if doing the crumb topping)
  2. Cook pasta according to package instructions until al dente.
  3. In a large skillet, saute the onion until softened. Add the mushrooms and continue to cook until they shrink up a bit. Lastly add the frozen peas. Cook down until the peas have warmed up but still remain a brighter green color.
  4. Remove the veggies from the pan, now to make the sauce in the same skillet.
  5. Add 1 Tbsp margarine and melt. Add 2 Tbsp gluten free flour and whisk together. Add in the salt, pepper and chopped garlic.
  6. Whisk in the can of coconut milk, and chicken broth. Once it comes back to a simmer and thickens up a bit, add in the drained tuna.
  7. Add back in the veggies and drained pasta. Toss until well coated. If you aren't adding the topping, serve as is.
  8. If using the topping, transfer to a casserole dish, or if your skillet is oven-proof, keep it in the pan.
  9. Mix the melted butter together with the cornflake crumbs. Spread evenly over the casserole.
  10. Sprinkle the cheese on top.
  11. Bake for 10-15 minutes until starts to become crispy around the edges. To brown further, place the oven on broil high, and broil for a few minutes.
Nutrition based on using Tru Roots gluten-free penne & with the topping
Serving size: ⅛ of recipe Calories: 352 Fat: 9 g Saturated fat: 3.3 g Carbs: 52 g Sugar: 4.4 g Sodium: 422 g Fiber: 3.7 g Protein: 16 g Cholesterol: 15 mg
Recipe by Busy But Healthy at https://busybuthealthy.com/tuna-noodle-casserole-gluten-free-and-dairy-free/