Gf Homemade Tuna Noodle Casserole Food

BEST TUNA NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Bring a large pot of water to a boil. Add egg noodles and 3 teaspoons salt to the boiling water; cook until tender yet firm to the bite, about 6 minutes. Drain noodles. Return to pot and set aside.
• Heat 2 tablespoons butter and 1 tablespoon oil in a large skillet over medium-high heat. Add mushrooms and onion and cook until mushrooms are softened and onions are translucent, about 4 minutes. Add remaining butter; stir constantly until melted. Sprinkle flour over vegetable mixture and cook, stirring constantly, for 1 minute. Stir in milk and stock and bring to a simmer, stirring often. Simmer for 5 minutes. Stir in lemon juice, Dijon mustard, 1 teaspoon salt, and pepper.
• Add sauce mixture to reserved noodles. Stir in 1 cup Cheddar cheese, peas, and tuna. Pour mixture into the prepared baking dish and sprinkle remaining Cheddar cheese over the top.
• Stir together bread crumbs, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, and paprika in a small bowl. Sprinkle bread crumb mixture evenly over the casserole.
• Bake in the preheated oven until golden and bubbly, 25 to 30 minutes. Sprinkle with parsley and serve.

GLUTEN FREE TUNA CASSEROLE

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

TUNA NOODLE CASSEROLE

Steps:

• Cook noodles and drain.
• Combine noodles, tuna, Miracle Whip and salt.
• In saucepan, blend (10.5oz) can soup and 1/2 cup milk. Add cheese and heat. Stir until cheese melts.Add to noodle mixture.
• Drain peas and add to noodle mixture.
• Bake uncovered at 425 degrees for 20 minutes.

GF TUNA CASSEROLE

Steps:

• Cook pasta until al dente. (Watch carefully; it may take significantly more or less time than the package says.).
• Preheat oven to 325 degrees F.
• Combine all ingredients except 1/2 cup cheese in a large casserole dish.
• Sprinkle reserved cheese over the top.
• Bake for 30 minutes.
• Serve hot.

GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE

Steps:

• Preheat oven to 350°F.
• Grease a shallow baking dish I use 9" x 13".
• Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
• Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
• Gradually add broth until it forms a sauce consistency.
• Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
• Mix in drained tuna, mushroom, onions & thawed peas if using.
• Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
• Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
• Bake in the preheated oven for 30 minutes until slightly browned on top.

GLUTEN-FREE NOODLE TUNA CASSEROLE

Steps:

• Put a large pot of salted water on to boil for pasta.
• Preheat oven to 400ºF.
• Oil a shallow casserole dish.
• Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
• While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
• Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
• Mix in peas and tuna, separating tuna into bite size flakes.
• Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
• Drain pasta, and briefly rinse.
• Toss with sauce and season to taste.
• Pour into casserole and bake 10 minutes.
• Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
• Enjoy!