Healthy Tuna Noodle Casserole (Gluten Free, Dairy Free)
This Healthy Tuna Noodle Casserole is a gluten free and dairy free version of old fashioned tuna noodle casserole! Just like mom used to make, except without the canned cream of mushroom soup. It's made with a delicious homemade dairy free cream of mushroom soup, gluten free pasta, and finished with a grain free pork panko topping.
Servings 6 people
Calories 479kcal
Equipment
- 9x13 inch casserole dish
- 12 inch skillet
Ingredients
- 12 oz gluten free pasta I used 1 box Jovial Foods GF shells
- 1 tbsp ghee or vegan butter
- 8 oz cremini mushrooms chopped
- ½ onion diced
- 3 cloves garlic minced
- 1 tbsp sherry
- 1 ¼ cup chicken broth can sub veggie broth
- 1 tsp dried thyme
- 1.5 tsp sea salt
- 3 cans tuna drained and broken up using a fork
- 1 cup peas thawed if previously frozen
- ½ cup Pork Panko or crushed up potato chips or gluten free crackers
Cashew cream
- ½ cup full fat coconut milk
- ½ cup raw, unsalted cashews
- ½ cup water
- 1 tsp lemon juice or apple cider vinegar
- ¼ tsp sea salt
Instructions
- Preheat your oven to 375 and lightly grease a 9x13 inch casserole dish.
- Bring a pot of water to a boil and cook gluten free pasta 3-4 minutes less than the package calls for. For example, for the Jovial shells I cooked them for 8 minutes instead of 12. They will finish cooking in the oven!
- Meanwhile, heat the ghee in a large skillet over medium heat. Add in the mushrooms, onion, and garlic. Sauté for 5-7 minutes until softened and the mushrooms have sweat off some of their liquid.
- Pour in the sherry and stir.
- Add in the chicken broth, thyme and salt. Bring the mixture to a boil then reduce heat to medium low. Let it simmer while you make the cashew cream.
- Add the coconut milk, cashews, water, lemon juice (or ACV), and salt to a high powered blender. Blend on high for 1 minute or until the mixture is very smooth and creamy.
- Pour the cashew cream into the pan and stir while cooking over medium heat. It should bubble and thicken after 1-2 minutes.
- Add the peas and the drained tuna to the pan and stir.
- Add the drained pasta to the pan and mix everything together. This can also be done right in the casserole dish!
- Add the mixture to the casserole dish and top with Pork Panko (or crushed up chips or crackers).
- Bake for 25 minutes until the sides are bubbling. Serve and enjoy!
Notes
This casserole can be stored in the fridge for up to 3 days.
To freeze, bake then cool completely. Cover tightly with plastic wrap or foil and freeze for up to 3 months. Typically gluten free pasta freezes well when it's in a sauce like this vs on its own!
Nutrition
Calories: 479kcal | Carbohydrates: 54g | Protein: 29g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 1108mg | Potassium: 555mg | Fiber: 4g | Sugar: 3g | Vitamin A: 241IU | Vitamin C: 15mg | Calcium: 66mg | Iron: 5mg