Gluten-Free Classic Tuna Casserole

Dive into comfort food bliss with this Gluten-Free Classic Tuna Casserole, a wholesome twist on a beloved family favorite. Tender gluten-free pasta shells are generously coated in a creamy, homemade sauce made with almond milk and gluten-free flour, offering a velvety texture without compromising dietary needs. Packed with savory tuna, sweet bursts of peas, and aromatic sautéed vegetables, this casserole is topped with a golden blend of gluten-free breadcrumbs and Parmesan cheese for the perfect crispy finish. Ready in under an hour, this easy, one-dish meal is perfect for busy weeknights or crowd-pleasing gatherings. Garnish with fresh parsley for a touch of brightness, and serve piping hot for a cozy, satisfying meal that everyone can enjoy.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

Ingredients

• 8 ounces Gluten-free pasta shells
• 2 tablespoons Olive oil
• 1 Onion, finely chopped
• 2 Celery stalks, finely chopped
• 2 Garlic cloves, minced
• 3 tablespoons Gluten-free all-purpose flour
• 2 cups Unsweetened almond milk
• 1 cup Chicken broth (gluten-free)
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Frozen peas, thawed
• 12 ounces Canned tuna, drained
• 0.5 cup Gluten-free breadcrumbs
• 0.5 cup Parmesan cheese, grated
• 2 tablespoons Fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Bring a large pot of salted water to a boil and cook the gluten-free pasta shells according to package instructions until al dente. Drain and set aside.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and celery. Cook until the vegetables have softened, about 5 minutes, then add the minced garlic and cook for another minute.

Step 4

Sprinkle the gluten-free flour over the cooked vegetables and stir well to combine. Cook for 2 minutes to eliminate the raw flour taste.

Step 5

Gradually whisk in the almond milk and chicken broth, stirring constantly to avoid lumps. Bring the mixture to a simmer. Cook for 5-7 minutes until the sauce thickens.

Step 6

Season the sauce with salt and black pepper. Stir in the thawed peas and drained tuna, mixing well.

Step 7

Add the cooked pasta to the tuna mixture and carefully combine until the pasta is well coated with the sauce.

Step 8

Transfer the mixture into the prepared baking dish, smoothing the top with a spatula.

Step 9

In a small bowl, mix the gluten-free breadcrumbs with the grated Parmesan cheese. Sprinkle evenly over the casserole.

Step 10

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.

Step 11

Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	(2019.8g)

Amount per serving	% Daily Value*
Calories	2478.2

Total Fat 63.1g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 4.0g
Cholesterol 169.3mg	0%
Sodium 6556.3mg	0%
Total Carbohydrate 336.5g	0%
Dietary Fiber 29.9g	0%
Total Sugars 27.3g
Protein 145.4g	0%

Vitamin D 1087.4IU	0%
Calcium 1622.3mg	0%
Iron 17.7mg	0%
Potassium 2498.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.8%

Protein: 23.3%

Carbs: 53.9%