I just lately discovered that objects are thought of to be “retro” in the event that they’re least 20 years outdated, however not but 40 years outdated.
Take into account me and Gluten Free Tuna Noodle Casserole ANCIENT then, ha!
That stated, we’re giving this “basic” (that’s simpler to swallow than historical, proper?) casserole a contemporary spin to make it gluten free and made with zero canned condensed soups.
You recognize 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 plenty of of them are centered round my Gluten Free Cream of Mushroom Soup.
The French have Velouté, and I’ve acquired Cream of Mushroom — I’m a strolling, speaking Midwestern stereotype! However actually, this home made condensed soup is unbelievably scrumptious, created from fridge and pantry staples, and gluten free too.
ALSO, it’s made with zero cream! You should use no matter milk you might have available — I often use unsweetened almond milk for those who can consider it.
The home made 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.
Components 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 must 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 chew.
For the Cream of Mushroom Soup:
- Additional virgin olive oil: for sauting the mushrooms and shallots.
- Minced shallots: or minced onion for those who don’t have shallots available.
- Mushrooms: both white button or child bella mushrooms can be utilized.
- Butter: to create a roux which can thicken the soup.
- Gluten free flour: combines with the butter to create the roux. Use no matter mix you usually use for baking. I like Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour.
- Rooster broth: types the bottom of the soup.
- Milk: provides creaminess to the soup. Use no matter you might have available — I usually use unsweetened almond milk.
- Seasonings: salt, pepper, and garlic powder add a number of taste to every chew.
The way to Make this Recipe
Step 1: Make the Cream of Mushroom Soup.
Begin by including chopped mushrooms and minced shallots to further 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 all the way 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 hen broth then milk whereas whisking to create a clean sauce after which add salt, pepper, and garlic powder. Cook 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 at liberty 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 actually so scrumptious!)
Step 2: Cook 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 a lot better to boiling after which baking.
Recipe Notice
You should definitely barely undercook the pasta as it is going to 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 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 useful
- 5 oz can tuna, drained then flaked, Wild Planet Albacore Wild Tuna really useful
- 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 further 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 hen broth
- 1 cup milk, any variety
- 1 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Forestall 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 turn into 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 hen 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 will be made as much as 3 days forward of time.
For the Casserole:
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Carry a big pot of generously salted water to a boil then add the pasta and cook dinner till it is only a contact below 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 a tendency 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 diet info disclaimer.
