Servings: 6 to 8 servings
Tuna Noodle Casserole
Gluten-Free Tuna Noodle Casserole Recipe with no milk or cream. Healthy and satisfying!
Ingredients
- 12 ounces gluten-free noodles
- 1 Tbsp avocado oil
- 1 small yellow onion finely chopped
- 10 ounces baby bella mushrooms sliced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1 3/4 cups chicken broth low-sodium recommended
- 1 cup full-fat canned coconut milk
- 3 Tbsp gluten-free all-purpose flour
- 2 Tbsp rice vinegar or cider vinegar or 1/4 cup white wine
- 3/4 tsp sea salt to taste
- 1 cup peas canned or frozen
- 3 5-oz cans tuna in olive oil, undrained
- 1 cup grated cheddar cheese or more to taste*
Optional Topping:
- 1/2 cup super fine almond flour
- 2 Tbsp avocado oil
Instructions
- Cook the noodles according to package instructions (I used brown rice pasta noodles and the directions said to cook for 12 minutes - I cooked for 10 to leave the noodles al dente).
- While the pasta is cooking, prepare the sauce. In a large skillet, heat the avocado oil over medium-high heat. Add the onion and sauté, stirring occasionally, until onion begins to brown, about 8 minutes. Add the mushrooms and garlic and continue sautéing another 2 minutes.
- Add the Italian seasoning, chicken broth, coconut milk, and rice vinegar and bring to a full boil. Add the flour and whisk well until all of the clumps are out. Continue cooking at a boil, whisking occasionally, until sauce is very thick. Add the sea salt, peas, tuna, and cheese and stir well.
- Preheat the oven to 375 degrees F.
- Transfer the noodles to a large (13” x 9”) casserole dish, followed by the creamy sauce. Stir everything together until well incorporated.
- In a small bowl, stir together the almond flour and avocado oil. Sprinkle this mixture over the casserole and bake for 20 to 30 minutes, until casserole is bubbling.
- Serve and enjoy!
Notes
*substitute cheddar cheese for any type of grated cheese you love. Mozzarella, jack cheese, colby jack cheese, gruyere, and gouda are all great options. Make the recipe dairy-free by using dairy-free cheese or skipping the cheese altogether. I find I prefer the casserole without vegan cheese when making it dairy-free.
Nutrition
Serving: 1of 6, Calories: 597kcal, Carbohydrates: 73g, Protein: 22g, Fat: 23g, Fiber: 6g, Sugar: 3g