1, 12oz package gluten free pasta*
2 ⅔ cups gluten free cream of mushroom soup**
2, 5oz cans tuna, drained
1 cup frozen peas
1 tablespoon fresh parsley***
4 tablespoons vegan butter****
½ cup gluten free Italian bread crumbs*****
1. Preheat your oven to 350°f and lightly grease a casserole dish. I used a casserole dish that was about 9x13, but you don't have to use a specific size as long as all your tuna casserole filling fits in it.
2. Cook your pasta al dente, according to the package directions. You want it to be undercooked, so it has a very firm bite. Undercooking your pasta will prevent it from getting mushy as it continues to cook when you bake your tuna casserole.
3. In a large bowl, mix your gluten free cream of mushroom soup, drained tuna, frozen peas and parsley. Add your al dente gluten free pasta, and mix to evenly combine. Season to taste with salt and pepper.
4. Pour the pasta into your prepared baking dish and spread evenly.
5. In a small microwave-safe bowl, bowl, melt your butter in the microwave (mine took about 20 seconds).
6. Add the gluten free breadcrumbs to the melted butter, and sprinkle evenly over the top of your gluten free tuna casserole.
7. Bake in your preheated oven for about 20 minutes, or until your tuna casserole is bubbling and the buttered breadcrumbs on top are golden brown.
yield: SERVES 4-6 PEOPLE
prep time: 15 MINUTES cook time: 20 MINUTES total time: 35 MINUTES
Easy gluten free tuna casserole makes a quick gluten free dinner perfect for busy weeknights! With gluten free pasta, gluten free cream of mushroom soup, tuna,peas, and buttered gluten free breadcrumbs on top it is a crowd-pleasing comfort food casserole everyone will love.
4.4 Stars
Notes
* I used Jovial's Rotini, but I also recommend Barilla's gluten free rotini, Tinkaya, or Banza if you prefer a chickpea pata. Be sure to undercook it so your tuna casserole isn't mushy.
** I used Vivian's Live Again Cream of Mushroom Soup equal to two cans of cream of mushroom soup. Just follow the directions on the back of the package, You can also use my homemade gluten free cream of mushroom soup, each recipe makes equivalent of one can of cream of mushroom soup, so you'll need to double the recipe.
*** If you don't have fresh parsley on hand, use 1 teaspoon dried parsley instead. I have fresh parsley in my garden, so I ran out and grabbed a sprig. Dried parsley will work just fine.
**** I used melted vegan butter (Melt or Earth Balance are my go-tos) to make a gluten and dairy free tuna casserole. You can use butter, vegan butter, or olive oil to butter your gluten free breadcrumbs
***** I used gluten free italian breadcrumbs, you can use plain gluten free breadcrumbs, just season them to taste with salt, pepper, and parsley.
Nutrition Information
Yield
6
Serving Size
1
Amount Per Serving
Calories 349
Total Fat 15g
Saturated Fat 6g
Trans Fat 0g
Unsaturated Fat 8g
Cholesterol 43mg
Sodium 1014mg
Carbohydrates 34g
Fiber 5g
Sugar 2g
Protein 20g