Tuna Noodle Casserole
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6 to 8 servings
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Calories
597 kcal
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Course
Main Course
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Cuisine
American
Tuna Noodle Casserole
Description
The Tuna Noodle Casserole begins with cooking gluten-free noodles to al dente before preparing a sauce on the stovetop. Onion is sautéed until lightly browned, with mushrooms and garlic added shortly after to build depth. Italian seasoning joins the mix, followed by a combination of chicken broth, full-fat coconut milk, and rice vinegar brought to a boil. Flour is whisked in to thicken the sauce, which is seasoned with salt, then combined with peas, canned tuna in olive oil, and cheddar cheese for richness and body.
Once the sauce is ready, it is combined thoroughly with the noodles in a casserole dish. Baking at 375°F melds the components. An optional topping of almond flour mixed with avocado oil can be sprinkled for added texture and a subtle nutty note. The recipe allows flexibility to substitute different cheeses or make it dairy-free, adapting to dietary preferences.
The casserole makes a substantial main dish suitable for family meals, with its creamy sauce and tender noodles complementing the tender mushrooms and flaked tuna. The inclusion of peas adds a burst of color and mild sweetness. Its layered flavors and textures offer familiarity with a slight twist from coconut milk and vinegar, creating balance in taste and richness.
Ingredients
- 12 ounces gluten-free noodles
- 1 Tbsp avocado oil
- 1 yellow onion finely chopped, small
- 10 ounces baby bella mushroom sliced
- 3 cloves garlic minced
- 2 tsp Italian seasoning
- 1 3/4 cups chicken broth low-sodium recommended
- 1 cup coconut milk full-fat, canned
- 3 Tbsp all-purpose flour gluten-free
- 2 Tbsp rice vinegar or cider vinegar or 1/4 cup white wine
- 3/4 tsp salt to taste, sea salt
- 1 cup pea canned or frozen
- 3 tuna in olive oil, canned 5 oz, undrained
- 1 cup cheddar cheese or more to taste, grated
Optional Topping:
- 1/2 cup almond flour Super Fine
- 2 Tbsp avocado oil
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
- Any grated cheese like mozzarella, jack, colby jack, gruyere, or gouda can substitute the cheddar to alter flavor.
- For a dairy-free version, use dairy-free cheese or omit cheese entirely; the casserole still holds flavor without it.
- Cooking noodles slightly less than package instructions keeps them firm to avoid over-softness after baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6to 8 servings
Amount Per Serving
Calories 597 kcal
% Daily Value*
| Serving | 1of 6 | |
| Calories | 597kcal | 30% |
| Carbohydrates | 73g | 24% |
| Protein | 22g | 44% |
| Fat | 23g | 35% |
| Fiber | 6g | 24% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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