Gluten Free Dairy Free Tuna Noodle & Vegetable Casserole

Servings: 8

Author:

seafood Casserole Gluten Free dairy free gfcf freezer cooking oamc bulk cooking

Instructions

1 Heat half the olive oil in a pan over medium heat, add onion, peppers and
mushrooms, cook until tender then remove from pan.
2 Add 2 more tablespoons olive oil to pan and stir in sweet rice flour, whisking
until smooth. While continuing to whisk, gradually add broth, cooking until
sauce thickens. Stir in mayonnaise, parsley, thyme, salt and pepper, whisking
until smooth. Turn off heat.
3 Mix in onion/pepper/mushroom mixture, artichoke hearts, peas and tuna. Spread
cooked pasta in 4 8×8 lightly oiled baking dishes and pour tuna mixture over
noodle being sure to cover the noodles completely.
4 If using a topping, sprinkle gluten free bread crumbs over the casserole, dust
lightly with paprika. Spritz bread crumbs with a bit of olive oil. If using
potato chips, simply sprinkle crushed potato chips over all. If not using a
topping, lightly dust with paprika. Cover, label and freeze.
5 If serving one right away, bake in the preheated 350 degree oven for 30 minutes
until lightly browned on top.
6 Bake from Frozen: Preheat oven to 350 degrees. Bake, covered with foil, until
center is warm, about 2 hours. Uncover, and bake until top is browned, about 20
minutes more.
7 Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 350 degrees
and bake, covered with foil, until center is warm, about 30 minutes. Uncover,
and bake until top is browned, about 20 minutes more.