Description
This Gluten Free Tuna Casserole is a comforting and hearty dish perfect for weeknight dinners. Made with gluten free rotini, flaked tuna, and a creamy homemade mushroom sauce, it’s topped with shredded cheddar cheese and crunchy crushed potato chips for a delightful texture contrast. Baked until bubbly and golden, this casserole offers a delicious twist on a classic family favorite while accommodating gluten free diets.
Ingredients
Scale
Pasta and Tuna
- 8 oz gluten free rotini or fusilli (Jovial brown rice fusilli recommended)
- 5 oz can tuna, drained and flaked (Wild Planet Albacore Wild Tuna recommended)
- 1/2 cup frozen peas
- 1/2 teaspoon black pepper
Mushroom Sauce
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced shallots
- 8 oz mushrooms, chopped
- 1/4 cup butter (or vegan butter)
- 1/3 cup gluten free flour (or all-purpose flour if not gluten free)
- 1-1/2 cups chicken broth
- 1 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Topping
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups crushed potato chips (from approximately 4 cups whole potato chips)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking dish with nonstick spray and set aside to prepare for the casserole.
- Cook Mushrooms and Shallots: Heat the extra virgin olive oil in a medium-sized saucepan or skillet over medium-high heat. Add the chopped mushrooms and minced shallots and sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms become tender, about 5 to 7 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Make the Creamy Mushroom Sauce: Reduce the heat to medium and melt the butter in the same pan. Sprinkle in the gluten free flour and whisk continuously for 1 minute to cook the flour. Gradually whisk in the chicken broth to create a smooth sauce, then add the milk along with salt, garlic powder, and black pepper. Increase the heat to medium-high and cook while stirring until the sauce thickens and becomes fairly thick, about 3 to 4 minutes. Adjust the heat to prevent splattering. Turn off the heat and stir in the cooked mushrooms to combine.
- Set Aside Part of the Sauce: Remove a heaping 1/2 cup of the prepared cream of mushroom sauce and reserve it for another use if desired. Transfer the remaining sauce to a large mixing bowl and allow it to cool slightly. This sauce can be made up to 3 days in advance.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook until just under al dente, as it will continue to soften in the oven. Drain the pasta well and add it to the mixing bowl with the slightly cooled mushroom sauce.
- Add Tuna and Seasonings: Add the flaked tuna, frozen peas, and 1/2 teaspoon black pepper to the bowl with the pasta and sauce. Stir gently to combine all ingredients thoroughly.
- Assemble the Casserole: Transfer the mixture evenly into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top, then cover with the crushed potato chips to create a crunchy topping.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 15 to 20 minutes or until the sauce is bubbly, the cheese has fully melted, and the potato chips are golden brown and crisp.
- Cool and Serve: Let the casserole cool for 5 to 10 minutes after baking to allow it to set slightly. Then scoop into bowls and serve warm for a satisfying meal.
Notes
- You can reserve part of the mushroom sauce for another recipe or as a soup base.
- Do not overcook the pasta initially; it should be slightly underdone to avoid mushiness after baking.
- Crushed potato chips add a delicious crunchy topping; use your favorite brand or flavor that suits your taste and dietary needs.
- Butter can be substituted with vegan butter to make the recipe dairy-free, but the diet label will change accordingly.
- The casserole can be assembled ahead and baked fresh later; store covered in the refrigerator up to 24 hours before baking.
