Tuna Noodle Casserole

Name: Tuna Noodle Casserole
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 6 to 8 servings
Ingredients: 12 ounces gluten-free noodles; 1 Tbsp avocado oil; 1 small yellow onion; 10 ounces baby bella mushrooms; 3 cloves garlic; 2 tsp Italian seasoning; 1 3/4 cups chicken broth; 1 cup full-fat canned coconut milk; 3 Tbsp gluten-free all-purpose flour; 2 Tbsp rice vinegar; 3/4 tsp sea salt; 1 cup peas; 3 5-oz cans tuna in olive oil, undrained; 1 cup grated cheddar cheese; 1/2 cup Super Fine Almond Flour; 2 Tbsp avocado oil

User Reviews

4.5

123 reviews

Excellent

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
6 to 8 servings
Calories
597 kcal
Course
Main Course
Cuisine
American

Tuna Noodle Casserole

Tyler Espinosa

Report

Gluten-Free Tuna Noodle Casserole Recipe with no milk or cream. Healthy and satisfying!

Share:

I Made This!

92 people made this

Print

26 people printed this

Save this

73 people saved this

Ingredients

Servings

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

Add Ingredients to Shopping List

Recommended Tools for this Recipe

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.