Gluten-Free Tuna Noodle Casserole
Tuna Noodle Casserole is a staple potluck meal here in Minnesota, so I whipped up a healthier version. You will love the hearty, comforting flavors! I steered clear of using canned mushroom soup and instead used sauteed mushrooms and garlic to offer fresher flavors. I also added peas, which bring little bites of sweetness. And the simple canned tuna adds a little protein (but you can increase the amount of tuna if desired). In place of breadcrumbs to garnish, I opted for crushed pork rinds: just fabulous!
Gluten-Free Tuna Noodle Casserole
A hearty, creamy, healthy casserole that your whole family will love. It's a classic for a reason!
Equipment
Ingredients
- 8.8 oz uncooked gluten-free pasta of your choice
- 5.3 oz canned tuna drained weight
- 35 oz peas
- 2 TB olive oil
- 8.8 oz mushrooms sliced
- 2 garlic cloves peeled and finely chopped
- 2 scallions thinly sliced (white and greens part kept separate)
- 12 oz heavy cream
- 1 oz pork rinds blitzed to a fine crumb
- Sea salt
- Freshly black pepper
Instructions
- Preheat the oven to 355°F.
- Cook the pasta according to the packet instructions. Once done, drain well. To avoid the pasta sticking together, drizzle over a little olive oil. In the meantime, drain your tuna and weigh out the peas.
- For the mushrooms, heat the olive oil in a large, non-stick pan and fry the sliced mushrooms, garlic, and only the white parts of the green onions over moderate heat. Stir regularly to avoid the garlic burning.
- Once the mushrooms have released all their moisture and start to caramelize, pour in the cream and reduce the heat to low. Bring to a simmer which will allow the cream to warm through and reduce a little, approx. 2 min.
- Combine the pasta, peas, tuna, and creamy mushroom mixture in a large bowl and season generously with salt and pepper. Tip into a suitably sized baking dish and compress the mixture down with a spatula.
- Bake in the oven for 25-30 minutes to allow the cream to bake down to a thick consistency.
- While it is baking, grind the pork rinds in a food processor/blender to a fine crumb. Stir through a small pinch of salt.
- Serve the casserole with the pork crumb generously sprinkled on top, and garnish with chopped scallions. Season with freshly ground black pepper (and additional salt, only if needed).
Nutrition
Serving: 1gCalories: 797kcalCarbohydrates: 57gProtein: 23gFat: 55gSaturated Fat: 30gCholesterol: 20mgSodium: 410mgFiber: 4gSugar: 4g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.