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.
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!