Gluten Free Tuna Noodle Casserole

 Gluten-Free Tuna Noodle Casserole is a comforting and easy-to-make dish that's perfect for family meals. This version is made with gluten-free pasta and a creamy sauce, making it a tasty and satisfying alternative to the classic. Here's how to make it:

Ingredients:

8 oz gluten-free pasta (such as penne or elbow macaroni)

2 cans (5 oz each) tuna in water or oil, drained and flaked

1 1/2 cups gluten-free cream of mushroom soup (store-bought or homemade)

1/2 cup milk (dairy or dairy-free)

1 cup shredded cheddar cheese (or dairy-free cheese, if preferred)

1/2 cup frozen peas (optional)

1/4 cup chopped onion (optional)

1/4 cup gluten-free breadcrumbs (for topping, optional)

2 tbsp melted butter or olive oil (optional, for topping)

Salt and pepper to taste

1/2 tsp garlic powder (optional)

1/2 tsp dried thyme (optional)

Instructions:

1. Cook the Pasta:

Preheat your oven to 350°F (175°C).

Cook the gluten-free pasta according to package instructions, making sure not to overcook. Drain the pasta and set aside.

2. Prepare the Casserole Mixture:

In a large mixing bowl, combine the drained tuna, gluten-free cream of mushroom soup, milk, shredded cheese, frozen peas (if using), and chopped onion (if using).

Add the garlic powder, dried thyme, salt, and pepper to taste. Stir until well combined.

3. Assemble the Casserole:

Add the cooked pasta to the tuna mixture and stir until the pasta is evenly coated with the creamy sauce.

Pour the mixture into a greased 9x13-inch casserole dish.

4. Add the Topping:

In a small bowl, mix the gluten-free breadcrumbs with the melted butter or olive oil. Sprinkle this mixture evenly over the top of the casserole.

If you prefer a cheese topping, you can add an extra 1/2 cup of shredded cheese on top before baking.

5. Bake:

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

6. Serve:

Let the casserole cool for a few minutes before serving. It pairs well with a simple side salad or roasted vegetables.

Tips:

Homemade Cream of Mushroom Soup: If you prefer to make your own gluten-free cream of mushroom soup, you can substitute it with a homemade version using gluten-free flour or cornstarch as a thickener.

Veggie Add-ins: You can add more vegetables such as carrots, celery, or spinach to boost the nutrition and flavor of the casserole.

Make Ahead: This casserole can be assembled ahead of time and stored in the refrigerator for up to 2 days before baking. You can also freeze it for up to 3 months. Just bake it directly from the freezer, adding a little extra time to the cooking.

This gluten-free tuna noodle casserole is a comforting and filling dish, pe

rfect for dinner or meal prep. Enjoy the creamy, cheesy goodness without the gluten!