Gluten-Free Tuna Noodle Casserole For Spring
A delicious and comforting gluten-free tuna noodle casserole perfect for springtime meals.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 8 oz gluten-free pasta
- 2 cans (5 oz each) tuna, drained
- 1 cup frozen peas
- 1 cup gluten-free cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup breadcrumbs (gluten-free)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Cook the gluten-free pasta according to package instructions; drain and set aside.
- In a large bowl, combine the drained tuna, frozen peas, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper.
- Add the cooked pasta to the mixture and stir until well combined.
- Transfer the mixture to a greased baking dish and top with shredded cheddar cheese and breadcrumbs.
- Bake for 25-30 minutes or until the casserole is bubbly and the top is golden brown.
- Let it cool for a few minutes before serving.
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Notes
- Feel free to add other vegetables like bell peppers or carrots for extra nutrition.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- For a dairy-free version, substitute the cheese and milk with plant-based alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg