Tuna Noodle Casserole

Comforting, filling Tuna Noodle Casserole is a classic dish for a reason. Hearty
pasta and savory tuna plus a few vegetables are folded into a creamy sauce that
delivers big on comfort and flavor. I've used gluten free noodles and a
from-scratch sauce to make it entirely gluten free without overly processed
ingredients!

Servings: 6 servings

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
25 minutes

Total:
40 minutes

Course:

Dinner

Cuisine:

American

Instructions

1 Preheat the oven to 425℉ (220℃).
2 Cook the noodles, slightly undercooking them. I cooked for 7 minutes instead of
8 stated on the package.
3 Add butter to a large pan and melt on medium heat. Add mushrooms and onions,
sauté for 6-8 minutes, stirring occasionally, until the veggies soften. Add
Italian seasoning and garlic powder, sauté for one more minute.
4 Add cassava flour and stir until well combined.
5 Add the stock, milk and cream cheese
[https://cupcakesandkalechips.com/is-cream-cheese-gluten-free/] and cook
stirring, until the sauce thickens and becomes creamy.
6 Turn off the heat. Taste and add more salt and pepper if needed. Add frozen
peas, stir to combine. No need to cook the sauce with the peas, they will cook
in the oven, this way it will be fresh and have a nice green color.
7 Add cooked pasta and drained tuna to the pan and mix everything together.
8 Transfer the mixture to the 9×13-inch baking dish, top with grated cheddar
cheese, parmesan and optional gluten free breadcrumbs.
9 Bake in the preheated oven until the cheese is bubbly, about 15 to 20 minutes.

Tuna Noodle Casserole

Course:

Cuisine:

🧂 Ingredients

Instructions

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