Name: Delicious Gluten Free Tuna Noodle Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 12 oz (340g) gluten-free elbow macaroni or medium shells; 4 tbsp unsalted butter (or dairy-free alternative); 1/2 cup finely diced yellow onion; 1/2 cup finely diced celery; 1/4 cup gluten-free all-purpose flour blend (with xanthan gum); 2 cups whole milk (or unsweetened, unflavored dairy-free milk); 1 cup chicken or vegetable broth; 4 oz cream cheese, softened (optional, or vegan cream cheese for dairy-free); 1 1/2 cups shredded sharp cheddar cheese, divided (or dairy-free cheddar); Salt and freshly ground black pepper, to taste; Pinch of dried dill or paprika; 2 (5 oz) cans tuna, drained well (oil-packed or water-packed); 1 cup frozen peas and carrots blend; 1 cup gluten-free panko breadcrumbs; 2 tbsp melted butter (or dairy-free alternative); 1/4 tsp garlic powder; 1/4 tsp onion powder

Description

This gluten-free tuna noodle casserole is the epitome of comfort food, featuring tender gluten-free pasta in a rich, creamy cheese sauce with flaky tuna. A golden, crispy topping makes every bite utterly satisfying.

Ingredients

12 oz (340g) gluten-free elbow macaroni or medium shells
4 tbsp unsalted butter (or dairy-free alternative)
1/2 cup finely diced yellow onion
1/2 cup finely diced celery
1/4 cup gluten-free all-purpose flour blend (with xanthan gum)
2 cups whole milk (or unsweetened, unflavored dairy-free milk)
1 cup chicken or vegetable broth
4 oz cream cheese, softened (optional, or vegan cream cheese for dairy-free)
1 1/2 cups shredded sharp cheddar cheese, divided (or dairy-free cheddar)
Salt and freshly ground black pepper, to taste
Pinch of dried dill or paprika
2 (5 oz) cans tuna, drained well (oil-packed or water-packed)
1 cup frozen peas and carrots blend
1 cup gluten-free panko breadcrumbs
2 tbsp melted butter (or dairy-free alternative)
1/4 tsp garlic powder
1/4 tsp onion powder

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Cook gluten-free pasta according to package directions, but minus 2-3 minutes from the cook time (al dente). Drain and set aside.
In a large skillet over medium heat, melt 4 tbsp butter. Add onion and celery; cook until softened (5-7 mins).
Stir in gluten-free flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually whisk in milk and broth until smooth. Bring to a gentle simmer, stirring, until sauce thickens.
Remove from heat. Stir in softened cream cheese (if using) until smooth, then stir in 1 1/2 cups of shredded cheddar until melted. Season with salt, pepper, and dill/paprika.
Add drained tuna, undercooked pasta, and frozen peas & carrots to the sauce. Stir gently to combine.
Pour mixture into prepared baking dish, spreading evenly.
In a small bowl, combine gluten-free panko, remaining 1/2 cup cheddar (or Parmesan), 2 tbsp melted butter, garlic powder, and onion powder.
Sprinkle topping evenly over the casserole.
Bake for 25-30 minutes, or until bubbly and topping is golden brown and crispy.
Let rest 5-10 minutes before serving. Enjoy!

Prep Time: 20 mins
Cook Time: 30 mins