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- Tuna Noodle Casserole (Gluten-Free)
Tuna Noodle Casserole (Gluten-Free)
Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (JulesGlutenFree.com), newsletter, e-books and on sites like http://celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.Â Her third book, "Free for All Cooking," will be available November, 2010.
A beautiful gluten-free tuna casserole!
Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.
Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!
I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.
Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers!
- 16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley”
- 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free)
- 29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones)
- 16 ounces frozen or canned peas
- 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds)
Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.
Preheat oven to 350° F.
In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.
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