Gluten-Free Classic Tuna Casserole
Indulge in the comforting flavors of this Gluten-Free Classic Tuna Casserole, a wholesome twist on a timeless favorite! Featuring tender gluten-free pasta shells, creamy almond milk-based sauce, flaky tuna, and sweet peas, this hearty casserole is topped with a golden, cheesy gluten-free breadcrumb crust for the perfect crunch. With just 20 minutes of prep time, it’s an easy, family-friendly dinner option that doesn’t compromise on taste or dietary needs. Ideal for busy weeknights, this casserole is packed with protein, loaded with comforting flavors, and finished with a fresh parsley garnish for an added burst of color and flavor. Enjoy a nostalgic dish that’s been reimagined to suit a gluten-free lifestyle!
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Recipe Information
Ingredients
- 8 ounces Gluten-free pasta shells
- 2 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 Celery stalks, finely chopped
- 2 Garlic cloves, minced
- 3 tablespoons Gluten-free all-purpose flour
- 2 cups Unsweetened almond milk
- 1 cup Chicken broth (gluten-free)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Frozen peas, thawed
- 12 ounces Canned tuna, drained
- 0.5 cup Gluten-free breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil and cook the gluten-free pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery. Cook until the vegetables have softened, about 5 minutes, then add the minced garlic and cook for another minute.
Sprinkle the gluten-free flour over the cooked vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the almond milk and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens.
Season the sauce with salt and black pepper. Stir in the thawed peas and drained tuna, mixing well.
Add the cooked pasta to the tuna mixture and carefully combine until the pasta is well coated with the sauce.
Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.
In a small bowl, mix the gluten-free breadcrumbs with the grated Parmesan cheese. Sprinkle evenly over the casserole.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.1 g | 81% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 6556 mg | 285% | |
| Total Carbohydrate | 336.5 g | 122% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 27.3 g | ||
| Protein | 145.4 g | 291% | |
| Vitamin D | 27.2 mcg | 136% | |
| Calcium | 1622 mg | 125% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2499 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
