Gluten Free Noodle Tuna Casserole
Dive into the comfort of a classic meal made accessible for all with this Gluten-Free Noodle Tuna Casserole! Packed with tender gluten-free egg noodles, protein-rich tuna, sweet bursts of frozen peas, and a velvety cheddar cheese sauce, this dish offers all the nostalgia of the original without the gluten. Finished with a golden, crunchy gluten-free breadcrumb topping, it’s baked to bubbling perfection in just 30 minutes. Perfect as a crowd-pleasing dinner option, this recipe needs minimal prep time and can be customized with a sprinkle of fresh parsley for a pop of freshness. Whether you're catering to dietary needs or simply exploring gluten-free comfort food, this casserole will quickly become a family favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 oz Gluten-free egg noodles
- 2 6 oz cans Canned tuna, drained
- 1 cup Frozen peas
- 4 tbsp Unsalted butter
- 3 tbsp Gluten-free all-purpose flour
- 2 cups Milk
- 1 cup Chicken or vegetable broth
- 2 cups Shredded cheddar cheese
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 tsp Garlic powder
- 0.5 cup Gluten-free breadcrumbs
- 1 tbsp Olive oil
- 2 tbsp Chopped parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set it aside.
Cook the gluten-free egg noodles according to the package instructions. Drain and set aside.
In a large skillet, melt the butter over medium heat. Once melted, whisk in the gluten-free flour and cook for 1–2 minutes to form a roux.
Gradually whisk in the milk and chicken or vegetable broth until the mixture is smooth and thickened, about 3–5 minutes.
Stir in the shredded cheddar cheese, salt, black pepper, and garlic powder until the cheese is fully melted and the sauce is creamy.
In a large mixing bowl, combine the cooked noodles, drained tuna, frozen peas, and cheese sauce. Mix everything together until well combined.
Pour the mixture into the prepared baking dish and spread it evenly.
In a small bowl, combine the gluten-free breadcrumbs and olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole in the preheated oven for 20–25 minutes, or until the top is golden and the casserole is bubbling.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
3961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 88.6 g | 443% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 722 mg | 241% | |
| Sodium | 7129 mg | 310% | |
| Total Carbohydrate | 408.6 g | 149% | |
| Dietary Fiber | 25.3 g | 90% | |
| Total Sugars | 43.6 g | ||
| Protein | 215.5 g | 431% | |
| Vitamin D | 28.2 mcg | 141% | |
| Calcium | 2472 mg | 190% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2427 mg | 52% | |
*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.
