Gluten Free Tuna Casserole Recipes

Steps:

• Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
• Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
• Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
• Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
• Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
• Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
• Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).
• While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.
• Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.
• Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.

Steps:

• Preheat oven to 350°F.
• Grease a shallow baking dish I use 9" x 13".
• Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
• Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
• Gradually add broth until it forms a sauce consistency.
• Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
• Mix in drained tuna, mushroom, onions & thawed peas if using.
• Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
• Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
• Bake in the preheated oven for 30 minutes until slightly browned on top.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Put cooked rice, frozen vegetables, chicken broth, tuna, vegan cheese, onion, sage, oregano, cumin, salt, and pepper in a 9x13-inch baking dish; mix well.
• Bake in the preheated oven until hot and bubbly throughout, 20 to 30 minutes.

Steps:

• Put a large pot of salted water on to boil for pasta.
• Preheat oven to 400ºF.
• Oil a shallow casserole dish.
• Melt butter in a large skillet over medium-high heat. Add onions and sauté 2 minutes. Add mushrooms, salt and pepper. Sauté until mushrooms are lightly caramelized and soft, stirring occasionally.
• While mushrooms are cooking, drain water from tuna into a small bowl. Whisk cornstarch into tuna water until smooth. Set aside.
• Stir cream cheese into skillet and cook until melted into mushrooms. Add milk and reserved tuna water. Stirring, bring just to a boil and remove from heat.
• Mix in peas and tuna, separating tuna into bite size flakes.
• Stirring frequently, boil pasta for 5 minutes or until al dente. Don't over cook.
• Drain pasta, and briefly rinse.
• Toss with sauce and season to taste.
• Pour into casserole and bake 10 minutes.
• Top with potato chips &/or cheddar cheese and bake 10 minutes more, or until bubbly around edges.
• Enjoy!