Description
Gluten free tuna casserole recipe with simple ingredients. Easy, cheesy & delicious comfort food. Perfect for a quick, family-friendly dinner option.
Ingredients
Scale
- 12 ounces gluten-free elbow pasta
- 3 tablespoons butter
- 1/2 cup finely diced onion
- 1/2 cup finely diced celery
- 2 cloves garlic, minced
- 3 tablespoons gluten-free all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup chicken or vegetable broth
- 1 cup frozen peas
- 2 (5-ounce) cans tuna in water, drained
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 1 cup crushed gluten-free crackers or potato chips for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C). Cook the gluten-free pasta according to package directions until al dente. Drain and set aside.
- Melt the butter in a large oven-safe skillet over medium heat. Add the onion and celery and cook until softened, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant.
- Sprinkle the gluten-free flour over the vegetables and stir constantly for about one minute. Slowly pour in the milk and broth, whisking continuously. Bring to a simmer until thickened.
- Remove the skillet from the heat. Stir in the frozen peas, drained tuna, 1 cup of the shredded cheddar cheese, and the paprika. Season with salt and pepper. Gently fold in the cooked pasta.
- Sprinkle the remaining 1/2 cup of cheese (and optional crushed crackers) over the top. Bake for 20-25 minutes, or until bubbly and golden brown.
- Let the casserole sit for about 5 minutes before serving.
Notes
A creamy, comforting, and easy gluten-free tuna casserole recipe that’s ready in under an hour. Perfect for a weeknight family meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 425 kcal
- Sugar: 6 g
- Fat: 16 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 25 g