I not too long ago discovered that gadgets are thought-about to be “retro” in the event that they’re least 20 years outdated, however not but 40 years outdated.
Think about me and Gluten Free Tuna Noodle Casserole ANCIENT then, ha!
That stated, we’re giving this “basic” (that’s simpler to swallow than historic, proper?) casserole a contemporary spin to make it gluten free and made with zero canned condensed soups.
what we name that? An improve!
Gluten Free Tuna Noodle Casserole — No Canned Soup
I’ve been growing a number of new gluten free consolation meals for you, and lots of of them are centered round my Gluten Free Cream of Mushroom Soup.
The French have Velouté, and I’ve bought Cream of Mushroom — I’m a strolling, speaking Midwestern stereotype! However actually, this do-it-yourself condensed soup is unbelievably scrumptious, comprised of fridge and pantry staples, and gluten free too.
ALSO, it’s made with zero cream! You should use no matter milk you could have readily available — I often use unsweetened almond milk in the event you can imagine it.
The do-it-yourself soup joins cooked pasta, flaked tuna, peas, cheese, and crunchy potato chips to create a nostalgic, creamy, comforting, and satisfying gluten free casserole that’s a cinch to toss collectively.
Substances Wanted
Raid the fridge and pantry for the on a regular basis components wanted for this recipe.
For the Casserole:
- Gluten free rotini/fusilli: I extremely suggest utilizing brown rice pasta like Jovial Fusilli vs a corn/rice mix gluten free pasta. Brown rice pasta is far heartier and holds up effectively to being cooked then baked.
- Canned tuna: I additionally extremely suggest Wild Planet Albacore Wild Tuna for this recipe. The feel and taste are high notch. We purchase this model at Costco.
- Frozen peas: what would tuna noodle casserole be with out them? No have to thaw first.
- Shredded cheddar cheese: a beneficiant layer sprinkled on high of the tuna noodle combination melts within the oven and provides a lot to the consuming expertise. SO GOOD!
- Crushed potato chips: provides a satisfying crunch to every chunk.
For the Cream of Mushroom Soup:
- Further virgin olive oil: for sauting the mushrooms and shallots.
- Minced shallots: or minced onion in the event you don’t have shallots readily available.
- Mushrooms: both white button or child bella mushrooms can be utilized.
- Butter: to create a roux which is able to thicken the soup.
- Gluten free flour: combines with the butter to create the roux. Use no matter mix you sometimes use for baking. I like Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour.
- Hen broth: kinds the bottom of the soup.
- Milk: provides creaminess to the soup. Use no matter you could have readily available — I sometimes use unsweetened almond milk.
- Seasonings: salt, pepper, and garlic powder add plenty of taste to every chunk.
The right way to Make this Recipe
Step 1: Make the Cream of Mushroom Soup.
Begin by including chopped mushrooms and minced shallots to additional virgin olive oil in a medium-size saucepan or skillet over medium-high warmth.
Saute till the mushrooms launch their liquid, the liquid has cooked off, and the mushrooms are tender, 5-7 minutes. Scrape them right into a bowl then put aside.
Flip the warmth right down to medium then soften butter within the saucepan. As soon as melted, sprinkle in gluten free flour then whisk whereas cooking for 1 minute.
Slowly stream in rooster broth then milk whereas whisking to create a clean sauce after which add salt, pepper, and garlic powder. Prepare dinner whereas stirring for 3-5 minutes or till the sauce is thick and bubbly.
Add the cooked mushrooms again into the pot then stir to mix. That’s it! Be happy to make the Cream of Mushroom soup as much as 3 days forward of time.
Recipe Notice
You’ll NOT want all of this soup for the Tuna Noodle Casserole! Scoop out a heaping 1/2 cup of the ready soup then set it apart for an additional use (or eat as is — this soup is really so scrumptious!)
Step 2: Prepare dinner the pasta.
Add gluten free fusilli to a big pot of salted, boiling water then cook dinner till it’s simply shy of al dente. Once more, I extremely suggest utilizing brown rice pasta vs a corn/rice mix pasta, as brown rice holds up significantly better to boiling after which baking.
Recipe Notice
You’ll want to barely undercook the pasta as it would proceed to melt within the oven.
Step 3: Mix then bake.
Drain the pasta then add it to a big mixing bowl with the ready Cream of Mushroom Soup (minus the heaping half cup you’ve eliminated!), a can of drained then flaked tuna, frozen peas, and black pepper. Stir to mix.
Scoop the combination right into a nonstick sprayed 8×8 casserole dish then high with shredded cheddar cheese.
Lastly, sprinkle crushed potato chips on high. I really like basic Lay’s Potato Chips, that are gluten free, completely salty, and supply essentially the most divine crunch!
Bake the Tuna Noodle Casserole for 15-20 minutes or till the cheese has melted, the sauce is effervescent within the corners, and the potato chips are golden brown. Let the casserole sit and funky for 5-10 minutes then scoop onto plates and dig in!
I hope you LOVE this up to date, gluten free twist on a basic cozy casserole! Take pleasure in!
Extra Gluten Free Consolation Meals
- 8 oz gluten free rotini/fusilli, Jovial brown rice fusilli really helpful
- 5 oz can tuna, drained then flaked, Wild Planet Albacore Wild Tuna really helpful
- 1/2 cup frozen peas
- 1/2 teaspoon black pepper
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups crushed potato chips, from ~4 cups potato chips
For the Cream of Mushroom Soup:
- 2 Tablespoons additional virgin olive oil
- 2 Tablespoons minced shallots
- 8 oz mushrooms, chopped
- 1/4 cup butter, or vegan butter
- 1/3 cup gluten free flour mix, or AP flour if not GF
- 1-1/2 cups rooster broth
- 1 cup milk, any form
- 1 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Stop your display from going darkish
For the Cream of Mushroom Soup:
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Warmth the additional virgin olive oil in a medium-sized saucepan or skillet over medium-high warmth then add the mushrooms and shallots. Saute till the mushrooms launch their liquid, the liquid cooks off, and the mushrooms grow to be tender, 5-7 minutes. Scrape the mushroom and shallot combination right into a bowl then put aside.
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Decrease the warmth to medium then soften the butter contained in the pan. Sprinkle within the flour then cook dinner whereas whisking for 1 minute. Slowly add the rooster broth whereas whisking to create a clean sauce then add the milk and seasonings. Flip the warmth as much as medium-high then cook dinner whereas stirring till the soup is pretty thick, 3-4 minutes, turning the warmth down if wanted to stop splattering. Flip off the warmth then add the cooked mushrooms to the pan and stir to mix.
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Take away a heaping 1/2 cup ready cream of mushroom soup for an additional use (or eat — it’s scrumptious as-is!) then scrape the remaining soup into a big mixing bowl and set it apart to chill barely. The soup might be made as much as 3 days forward of time.
For the Casserole:
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Deliver a big pot of generously salted water to a boil then add the pasta and cook dinner till it is only a contact underneath al dente — don’t overcook because the pasta will proceed to melt within the oven. Drain then add the pasta to the blending bowl with the marginally cooled cream of mushroom soup.
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Add the flaked tuna, frozen peas, and pepper to the blending bowl then stir to mix. Scoop the combination into the ready baking dish then high with the shredded cheese and crushed potato chips. Bake for 15-20 minutes or till the sauce is bubbly, cheese has melted, and potato chips are golden brown. Let the casserole cool for 5-10 minutes earlier than scooping into bowls and serving.
- I extremely suggest Wild Planet Wild Albacore Tuna for this recipe because it has nice texture and taste.
- I don’t suggest utilizing a corn/rice mix gluten free pasta in baked casseroles as they have an inclination to crumble. Use a gluten free brown rice pasta like Jovial or Delallo fusilli.
Energy: 543kcal, Carbohydrates: 49g, Protein: 19g, Fats: 31g, Saturated Fats: 12g, Polyunsaturated Fats: 3g, Monounsaturated Fats: 12g, Trans Fats: 0.3g, Ldl cholesterol: 58mg, Sodium: 1093mg, Potassium: 498mg, Fiber: 3g, Sugar: 2g, Vitamin A: 628IU, Vitamin C: 10mg, Calcium: 274mg, Iron: 2mg
Dietary values are estimates solely. Please learn our full vitamin data disclaimer.
