Gluten Free Tuna Casserole Food

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.

EASY PEA-SY CHEESY GLUTEN-FREE TUNA CASSEROLE (OR SALMON CASSEROLE)

Steps:

• Preheat oven to 400 degrees Fahrenheit. Grease medium-sized casserole dish.
• Saute onion and mushrooms in olive oil at medium to medium-high temperature in large skillet. When onions are translucent and mushrooms have released their liquid, slowly stir in coconut milk and almond milk. Cook about 5 minutes more on medium stirring often until the mixture thickens and is reduced slightly.
• Add tuna, peas, cheese (if used), almond flour (if used), and cooked pasta. Mix well and transfer to casserole dish.
• Top with crumbled tortilla chips, crumbled potato chips, or almond flour. Sprinkle grated Parmesan cheese over all, if desired.
• Bake uncovered about 15 to 20 minutes until hot.

GLUTEN FREE TUNA NOODLE CASSEROLE

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.

GLUTEN FREE TUNA CASSEROLE RECIPE

Steps:

• Preheat the oven to 425 degrees.
• Bring a large pot of heavily salted water to a boil. Add the Pastariso Gluten Free Brown Rice Vegetable Rotini and cook for 6 - 7 minutes. Drain and rinse with hot water.
• While the pasta is cooking heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium high heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add ½ teaspoon of salt, ¼ teaspoon pepper and stir in the flour. Cook, stirring constantly, for 1 minute. Add the chicken broth and milk, raise the heat and bring to a boil. Reduce heat and cook until the sauce thickens, 6 - 8 minutes. Stir in the tuna, peas and cooked pasta. Pour the mixture into a 9- by 13-inch baking dish.
• Combine the remaining tablespoon of olive oil with the panko bread crumbs and top the tuna mixture. Bake for 15 - 20 minutes or until the top is browned and the sauce bubbly. Let cool a few minutes before serving.

GLUTEN FREE ASPARAGUS-TUNA CASSEROLE

Steps:

• Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain.
• Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish.
• For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden.

GLUTEN FREE TUNA CASSEROLE RECIPE WITH ROTINI | BARILLA

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

TUNA CASSEROLE - GLUTEN FREE

Steps:

• Bring the water to a boil in a large sauce pan.
• Preheat oven to 400F and grease a 9 x 13" pan.
• Add box of macaroni to the boiling water and boil for 5 minutes.
• While macaroni is cooking drain the 3 tins of tuna and dump them into a large mixing bowl.
• Add Miracle Whip, almond milk, diced onion, minced garlic, dijon mustard, parsley, salt and pepper to the tuna in the mixing bowl.
• Stir the ingredients together well.
• Once pasta is cooked drain and rinse before adding to the mixing bowl.
• Add grated cheese and frozen peas at this time as well.
• Stir everything together well before scraping everything into a greased 9 x 13" baking pan.
• Crush the bag of Lays Dill Pickle potato chips. To avoid mess do this right in the bag.
• Generously sprinkle the chips over top of the whole casserole.
• Place casserole in the preheated 400F oven for 18-20 minutes or until the base is bubbling and the potato chips are brown.
• Remove from oven.
• Serve and enjoy!

GLUTEN-FREE TUNA CASSEROLE

Steps:

• Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
• Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.

GLUTEN FREE TUNA CASSEROLE

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!

TUNA NOODLE CASSEROLE RECIPE

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.

DAIRY-FREE GLUTEN-FREE TUNA CASSEROLE

Steps:

• Preheat the oven to 375 and spray a baking dish (9×13) with nonstick spray
• In a large pot, sauté the mushrooms in a little olive oil with salt and pepper for 3-5 minutes, until soft.
• Stir in the onion and garlic and sauté until fragrant, about one minute.
• Add the butter, flour, and stir well. Add the almond milk and bring up to a boil, whisking until there are no lumps. Stir in the Dijon and remove from the heat.
• Add in the tuna, noodles, peas, and cheddar, reserving extra cheese to sprinkle on top. Season well with salt and pepper.
• Bake uncovered for 15-20 minutes until bubbly.

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!

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.

GLUTEN FREE NOODLE CASSEROLE RECIPE

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.

GLUTEN FREE TUNA CASSEROLE

Steps:

• Preheat oven to 350 degrees Mix all ingredients together-and place in 9x13 pyrex. Top with shredded cheddar. Place in oven covered for 35 minutes and uncover to brown the cheese for about 10 minutes. Enjoy!

GLUTEN FREE TUNA CASSEROLE

Steps:

• Cook the gluten free Pasta as directed on the package, then drain and cover.
• While the pasta is cooking preheat your oven to 375 degrees F (190 degrees C).Grease a medium baking dish with 1 tablespoon butter or oil.
• Add a little oil to a skillet over medium-low heat.
• Stir in the onion, celery, and garlic, and cook 5 minutes, then add the mushrooms and cook for 3 minutes more.
• Melt 4 tablespoons of butter in a separate medium saucepan, and whisk in the flour until smooth.
• Gradually whisk in milk, and continue cooking for 5 minutes over a low heat, until sauce is smooth and slightly thickened. Season with a little salt and pepper to taste
• Stir in the tuna, peas, mushroom and onion mixture, and cooked gluten free pasta. Transfer to the baking dish.
• Top with shredded cheddar cheese and then the cheese cracker crumbs on top of that.
• Bake for 25 minutes in the preheated oven, or until lightly browned.

HEALTHIER STOVETOP TUNA NOODLE CASSEROLE (GLUTEN & DAIRY FREE, PALEO)

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.

GLUTEN FREE TUNA CASSEROLE

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.

GLUTEN-FREE TUNA CASSEROLE

Steps:

• Preheat oven to broil. In small bowl whisk cornstarch with 1 cup (250 mL) water until smooth; set aside. Heat oil in large saucepan over medium heat. Add celery and onion; cook 5 to 7 min. until soft. Stir in cream and bring to a boil. Whisk in cornstarch mixture. Let bubble about 1 min., or until thickened. Add tuna, peas and pasta. Cook about 4 min., or until heated through.
• Pour pasta mixture into 13 x 9-in. (3-L) baking dish. Sprinkle cheese over top. Broil in oven about 3 min., or until sauce is bubbling and cheese is melted.

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.

GLUTEN FREE TUNA CASSEROLE

Steps:

• Preheat the oven to 400 degrees.
• In a large pan, saute the onion in the olive oil over medium low heat until translucent (3 to 5 minutes).
• Add the chili powder, salt, basil, oregano, and honey. Stir and cook for another minute, then add the crushed tomatoes, tuna, and kidney beans to the skillet. Carefully stir the mixture and turn the heat to medium. Cover and bring to a simmer, then turn the heat down to medium low and simmer for 10 minutes.
• Meanwhile, prepare the cornbread batter by stirring together the cornmeal, flour, baking powder, and salt in a small bowl. In a large bowl, mix together the egg, oil, almond milk, and honey. Add the dry ingredients to the wet ingredients, and stir until just combined.
• Transfer the tuna mixture to an 8 by 8 inch pan. Spread the cornbread batter on top of the tuna mixture. Bake at 400 degrees for 20 to 25 minutes, or until the top starts to turn brown and a toothpick inserted in the cornbread comes out clean.
• Let the casserole stand for five minutes, then carefully invert it onto a large platter or cutting board. The cornbread will be on the bottom and the tuna mixture will be on top. Cover the tuna mixture with the grated cheese, and serve once the cheese is melted.

SPICY GLUTEN-FREE TUNA CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).
• While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.
• Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.
• Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.

GF HOMEMADE TUNA NOODLE CASSEROLE

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

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.