Gluten Free Tuna Noodle Casserole
Dive into a nostalgic journey with my gluten-free tuna noodle casserole, a comforting classic that evokes memories of family dinners and cherished traditions. Inspired by the timeless recipe passed down from generations, this updated rendition brings together the wholesome goodness of hearty tuna, creamy sauce, and tender pasta, all enveloped in a blanket of gooey melted cheese. As you embark on this culinary adventure, prepare to be transported back in time to the cozy warmth of grandma's kitchen, where the aroma of homemade goodness fills the air and every bite is a taste of home.
My gluten-free tuna noodle casserole pays homage to the simplicity and heartiness of the original dish, while incorporating modern twists to suit today's dietary preferences. With a blend of savory tuna, aromatic onions, and a medley of herbs and spices, each spoonful offers a burst of flavor that will tantalize your taste buds and leave you craving more. The addition of a frozen peas and carrots mix adds a vibrant pop of color and freshness, infusing the dish with wholesome goodness and elevating its nutritional value. Whether you're adhering to a gluten-free lifestyle or simply seeking a comforting meal to soothe the soul, this casserole is sure to become a beloved staple in your repertoire.
Prepare to dazzle your dinner guests and delight your loved ones with this irresistible gluten-free tuna noodle casserole. From its golden-brown cheesy crust to its creamy, velvety texture, every aspect of this dish is designed to impress and satisfy. Whether enjoyed as a cozy weeknight dinner or served up as the star attraction at your next gathering, this hearty casserole is guaranteed to evoke smiles, warm hearts, and create cherished memories that last a lifetime. So, gather around the table, share in the joy of good food and great company, and savor the comforting embrace of my gluten-free tuna noodle casserole.
Prepare to dazzle your dinner guests and delight your loved ones with this irresistible gluten-free tuna noodle casserole. From its golden-brown cheesy crust to its creamy, velvety texture, every aspect of this dish is designed to impress and satisfy.
- 4 tbsp unsalted butter
- 1/2 cup medium onion (minced)
- 12 oz tuna (broken in small pieces)
- 1/4 tsp fine sea salt
- 1/4 tsp fresh ground black pepper
- 1 tbsp fresh parsley (minced)
- pinch dried oregano
- 1/2 cup King Arthur Gluten Free All Purpose Flour (without xanthan gum)
- 2 cups whole milk (warm)
- 1 cup frozen peas and diced carrots mix
- 1/2 cup romano cheese (grated)
- 8 oz Jovial Brown Rice Gluten-Free Tagliatelle
- 6 oz cheddar cheese (grated)
- Preheat the oven to 400°F (200°C).
- In a large saucepan, sauté butter and onions over low heat for 2 minutes until the onions soften. Add tuna, salt, pepper, parsley, and oregano and continue to cook for one minute.
- Increase the heat to medium. Stir in a ½ cup of milk, then stir in flour until the sauce is smooth. Add in the remaining milk, ¼ cup at a time, cooking in between additions until the sauce begins to thicken.
- After all of the milk has been added, add the frozen peas and carrots mix and cook for 3 minutes until the vegetables are thawed and the sauce becomes thick. Turn off the heat and stir in the Pecorino Romano cheese.
- In a large pot, bring 3 quarts of water to a rolling boil. Add salt as desired and cook the Tagliatelle for 8 minutes (2 minutes less than recommended on the box). Before draining the pasta, remove a ½ cup of pasta cooking water and stir it into the tuna mixture.
- Transfer the tuna sauce to a large bowl. Add the drained pasta and toss until well combined.
- Butter a 3½-quart baking dish. Evenly layer the pasta in the dish and top with cheddar cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes until the cheese has lightly browned.
- Let rest for 10 minutes before serving.