TUNA NOODLE CASSEROLE RECIPE
Introduce a new hearty and healthy dish into your repertoire of dinners. Our tuna noodle casserole will leave you full and feeling great, try it today!
Provided by Sarah Asay, RDN
Categories Entree
Time 1h10m
Yield 10
Number Of Ingredients 18
Steps:
- 1. Bring a large pot of water to a boil. Cook pasta in boiling water according to package directions until al dente. Drain and set aside for later use. 2. Preheat the oven to 375°F. Prepare a 9x13 baking dish with cooking spray. 3. In a small saucepan, melt butter over medium heat. Add flour and whisk until smooth. Continue to whisk and cook until a light roux is formed. Set aside for later use. 4. Add olive oil in a large pan and heat over medium-high. Add diced onion, baby portabella mushrooms, and red bell pepper and saute until soft, about 10 minutes. 5. Add water, milk, thyme, salt, and pepper and stir to combine. Bring to a boil and lower the heat to simmer. Add the roux and stir to thicken, about 3 minutes. 6. Add cheddar cheese and stir until smooth. 7. Stir in tuna, green peas and noodles into the sauce until well incorporated. Pour the mixture into the prepared baking dish. 8. Make breadcrumb topping by combining Panko, olive oil, and dill in a small bowl and top evenly onto the casserole. Bake uncovered for about 20 minutes, or until breadcrumbs are golden and casserole is bubbling. 9. Garnish with parmesan cheese as desired and serve with honey herb roasted carrots.
Nutrition Facts : Calories 360 calories
GLUTEN FREE TUNA NOODLE CASSEROLE
Tuna noodle casserole is an old favorite that you can enjoy gluten-free and it only takes a few more minutes to make than the canned-soup kind.
Provided by Barbara Bianchi
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat your oven to 375℉
- Butter a 2-quart shallow baking dish. Set aside.
- Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, and onions and cook, stirring occasionally until tender, about 5 minutes. Stir in GF flour and cook for 1 minute. Cooking the flour keeps your sauce from tasting like raw flour. Remove from the heat and whisk the milk in. Then return to the heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over a medium low heat. Make sure to scrape the bottom of you pot so the flour doesn't stick. Stir in parsley, salt, and pepper. Remove from the heat and add cheddar cheese, whisk until melted.
- Drain tuna and turn into a bowl, breaking into flakes with a fork. Add to the baking dish. Stir in the hot cheese sauce and cooked pasta. Bake until bubbly and browned on top, 25 to 35 minutes. Serve and enjoy.
Nutrition Facts : Calories 351 kcal, ServingSize 1 serving
GLUTEN FREE TUNA CASSEROLE
A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1127.7 calories, Carbohydrate 95.1 g, Cholesterol 178.4 mg, Fat 64.9 g, Fiber 3.9 g, Protein 42 g, SaturatedFat 32.4 g, Sodium 680.5 mg, Sugar 3.2 g
GLUTEN-FREE DAIRY-FREE TUNA CASSEROLE
So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created.
Provided by UmmBinat
Categories One Dish Meal
Time 1h5m
Yield 6 large pieces, 6 serving(s)
Number Of Ingredients 13
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 CLASSIC TUNA CASSEROLE
Steps:
- Heat oven to 350 F/176 C. Cook pasta in salted water , according to package directions.
- Add frozen peas 2 minutes before pasta is done.
- Drain pasta and peas and rinse in cold water. Put into a large mixing bowl.
- Melt butter in a medium saucepan. Add the onion and red pepper and sauté over medium-low heat until crisp-tender, stirring occasionally, about 3 minutes.
- Sprinkle sweet rice flour over vegetables and stir well. Continue cooking, stirring, for another 3 minutes.
- Whisk in the milk, soup, and salt and pepper to taste. Stir on low heat until the mixture begins to simmer and thicken.
- Carefully pour cooked sauce over the cooked macaroni and peas that have been reserved in the large bowl.
- Drain the tuna , break into small pieces, and add to the bowl with 1 1/2 cups of the cheese and stir to combine.
- Pour the mixture into a 13 x 9-inch (3-quart) buttered casserole dish and top with the remaining 1/2 cup of cheese.
- Mix breadcrumbs with olive oil until combined and sprinkle evenly over the casserole.
- Bake for 35 to 40 minutes, until bubbling and browned, and serve.
Nutrition Facts : Calories 363 kcal, Carbohydrate 26 g, Cholesterol 63 mg, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, Sodium 2344 mg, Sugar 7 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
GLUTEN FREE TUNA CASSEROLE RECIPE WITH ROTINI | BARILLA
Ditch the gluten and enjoy this tuna casserole recipe packed with gluten free rotini pasta. Bake this savory dish tonight!
Provided by Barilla
Categories Gluten free
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil and pre-heat the oven to 400°F.
- Meanwhile, add half of the olive oil to a pan and sauté 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 gluten free rotini pasta according to package directions.
- Drain rotini and toss with sauce and tuna.
- Place gluten free rotini casserole mixture in a 13x9" baking dish, add remaining cheese, and top with gluten free bread crumbs, remaining oil, salt and pepper.
- Bake at 400°F until bread crumbs turn crispy and golden, about 10 minutes
HEALTHIER STOVETOP TUNA NOODLE CASSEROLE (GLUTEN & DAIRY FREE, PALEO)
This stovetop tuna noodle casserole is a healthier take on a comfort food classic. It's gluten-free, dairy-free, and can be made paleo and AIP.
Provided by Michelle
Categories Main Dishes
Time 30m
Number Of Ingredients 13
Steps:
- Using a large bowl, stir the coconut milk, broth, and arrowroot. Set aside.
- Use a large, deep pot heat the avocado oil over medium heat. Add the onion and garlic and saute for 3-4 minutes or until lightly translucent. Add the broccoli and saute for another 3-4 minutes or until the broccoli is lightly soft and bright green. Season with salt and pepper.
- Drain the canned tuna and add to the pot. Using a wooden spoon to crumble the tuna into small chunks.
- Pour in the broth mixture and pasta. Stir well to combine. Turn the heat to high and bring to a boil. Reduce the heat, bringing the pot to a simmer. Allow to simmer for about 10-12 minutes, stirring often, until the pasta is cooked. When the pasta is just about done, stir the pot continuously for 1 minute to allow the sauce to reduce. See notes in the pasta needs more time to cook to your liking.
- Stir in nutritional yeast to taste and serve topped with parsley.
Nutrition Facts : ServingSize 1 serving, Calories 475, Fat 28.1g, Carbohydrate 32.6g, Fiber 2.2g, Protein 25g
GLUTEN FREE TUNA CASSEROLE
This tuna noodle casserole is just as good as the one you remember from childhood, but minus the gluten and (optional) dairy!
Provided by Cassy Joy Garcia
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 F.
- Bring a large pot of water to boil and cook the noodles according to package instructions, then drain and set aside.
- While the noodles are cooking, add the butter to a large, heavy-bottomed pan or cast-iron over. Once butter is melted, add the onion, garlic, and mushrooms. Saute for 4-5 minutes, until the onion and mushrooms have started to brown.
- Add the flour to the onion and mushroom mixture and toss to coat, then slowly whisk in the milk and broth. Continue whisking until there are no remaining clumps.
- Next, stir in the salt, pepper, peas, and tuna and let the mixture come to a bubble. Once bubbling, add the cooked and drained pasta and toss to coat.
- Transfer the mixture to a 3 quart casserole dish, top with cheese, if desired, and bake at 350 for 20 minutes, until hot and bubbling. Remove from the oven, garnish with parsley, and serve!
Nutrition Facts : Calories 475 kcal, Sugar 8.7 g, Sodium 1467.1 mg, Fat 14.8 g, SaturatedFat 6.8 g, Carbohydrate 38.4 g, Fiber 3.9 g, Protein 48.8 g, Cholesterol 89.2 mg, ServingSize 1 serving
GLUTEN FREE TUNA CASSEROLE
This creamy gluten free tuna casserole is a childhood classic remade into a healthier, but just as delicious version! A creamy non dairy sauce smothers gluten free pasta, peas, and tuna.
Provided by Michelle Miller
Categories Main Course
Time 50m
Number Of Ingredients 17
Steps:
- Prepare the cream sauce by adding all the ingredients to a blender, and blending until very smooth and creamy. Set aside.
- Make "breadcrumbs" by adding the nuts, seeds, and salt to a blender, and pulsing until a course flour is formed. Set aside.
- Boil pasta. If baking this as a casserole, preheat the oven to 425 degrees F.
- Once the pasta is cooked (slightly undercook, since it will continue to cook in the casserole), add the cream sauce, peas, and tuna, and heat over medium high heat. Stir the sauce into the mixture until the sauce begins to bubble and thicken from the arrowroot.
- Season with fresh thyme, sea salt and black pepper.
- This pasta is the creamiest if eaten straight from the stovetop. The sauce absorbs into the pasta as it bakes. Stop at this stage if you'd like to serve dinner quickly!
- Add the pasta to a casserole dish, and top with nut and seed "breadcrumbs", for a salty crunchy topping.
- Bake for about 10 minutes uncovered, until the topping begins to brown and get crunchy. Serve immediately.
Nutrition Facts : Calories 506 kcal, Carbohydrate 69 g, Protein 20 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 10 mg, Sodium 223 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
GLUTEN FREE &; DAIRY FREE TUNA NOODLE CASSEROLE FROM SCRATCH
Steps:
- Preheat the oven 350 degrees.
- In a saucepan, boil noodles until very al dente..remember they will cook further in the casserole a bit. Alternately, roast your spaghetti squash and cool to shred.
- Heat a large pan over medium heat.
- Add your preferred butter (any oil would work too) to heat gently.
- Add the onion, celery, and bell pepper and saute for 5-8 minutes to soften.
- Mix in the flour and stir to coat the vegetables evenly.
- In a glass measuring cup, mix the milk and mustards and pour into the vegetables, stirring to blend.
- Continue to stir until the mixture is thick and turn off the heat.
- Add the salt to taste and the mayo or cheese. Stir to blend, taste, and add more mustards, mayo, or salt to your taste.
- Stir in the noodles of choice and the tuna and mix to blend.
- Pour into a greased 12 x 8 pan.
- Topping: Mix together the breadcrumbs or almond flour, melted butter, and minced garlic and sprinkle evenly over the top of the casserole.
- Bake in the oven until hot, bubbly, and the topping is crispy.
Nutrition Facts : Calories 477 kcal, Carbohydrate 39 g, Protein 24 g, Fat 24 g, SaturatedFat 9 g, Cholesterol 63 mg, Sodium 885 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
GLUTEN FREE NOODLE CASSEROLE RECIPE
The ultimate comfort food: gluten free noodle casserole is easy and flexible, and it's a recipe you can turn to again and again to fill bellies and warm hearts.
Provided by Jules Shepard
Categories Mains Sides
Time 45m
Number Of Ingredients 6
Steps:
- Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain. Preheat oven to 350° F. In a very large bowl, stir together soup, fish or tofu, peas and cheese. Add drained pasta and stir to combine. Pour into an oiled 2-quart casserole. Sprinkle nutritional yeast on top, if using. Bake for 30 minutes, or until bubbly.
GF HOMEMADE TUNA NOODLE CASSEROLE
Gotta have it! This Flour Farm version is homemade with loads of love. Forget the canned cream of something and dive into a wholesome and comforting, gluten free meal.
Provided by Teri Delany
Categories casserole
Time 1h15m
Number Of Ingredients 20
Steps:
- Cook the noodles according to package instructions to al dente. Careful not to overcook. Drain, rinse in cold water and set aside in a separate bowl (drained)
- Prepare vegetables
- Grate/shred cheeses
- Drain tuna cans
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Grease or non-stick spray a 9×13″ casserole dish
Nutrition Facts : ServingSize 8 oz, Calories 390 calories, Sugar 3g, Sodium 400mg, Fat 18g, SaturatedFat 8g, UnsaturatedFat 10g, TransFat 0g, Carbohydrate 35g, Fiber 3g, Protein 20g, Cholesterol 60mg
GLUTEN-FREE NOODLE TUNA CASSEROLE
A gluten-free version of this all-American version. Found originally online at nottapasta.com but have changed a few things.
Provided by Manami
Categories Tuna
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
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!
Nutrition Facts : Calories 596.9, Fat 18.3, SaturatedFat 9.5, Cholesterol 121.4, Sodium 1025.5, Carbohydrate 53.7, Fiber 2.9, Sugar 12.5, Protein 53.5
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