Part of transitioning my family off of gluten involves finding foods that they like that don’t taste different. I found a recipe on Food.com for gluten free, dairy free Tuna Noodle Casserole, and I decided to give it a try. My daughter loves tuna salad, so I thought this would be a home run dinner, and it was.
Of course, I tweaked the recipe for our dietary preferences as well as based on what we had on hand. I also made more sauce because we like creamy Tuna Noodle Casserole. Here is what my final recipe looked like. (By the way, the whole family loved it!)
Tuna Noodle Casserole–Gluten, Dairy and Soy Free
2 cups brown rice pasta, uncooked
3 Tbsp. expeller pressed coconut oil
1/2 cup chopped onion
3 celery stalks, chopped and diced
1 cup frozen peas
1/4 cup rice flour
2 cups beef broth (we used homemade)
1/4 cup canola oil mayo
1 can tuna (not containing soybean oil)
-Preheat the oven to 350 degrees.
-Bring water to a boil and cook the pasta as directed; drain and rinse with cold water.
-Meanwhile, add 1 Tbsp. expeller pressed coconut oil to a skillet over medium. Add celery and onions and cook until soft, about 5 to 7 minutes.
-Remove the celery and onions and add the other 2 Tbsp coconut oil to the skillet.
-Whisk in the rice flour and stir until smooth.
-Slowly add the 2 cups beef broth, stirring to make smooth.
-Bring the sauce to a boil and stir constantly until thickened. (This took me about 10 minutes.)
-Turn off the heat on the sauce, add the mayo, salt and pepper and stir until blended.
-Stir in the celery, onion and peas as well as the tuna.
-Mix in a pot with the drained pasta
-Spray a 8 x 8 inch casserole pan and spread the noodle/sauce mixture in there.
-Cover with foil and bake for 25 minutes. Enjoy!
I shared this recipe at Slightly Indulgent Tuesday, Try a New Recipe Tuesday, Kids in the Kitchen, Tempt My Tummy Tuesday, Tuesday’s Table, Gluten Free Wednesdays, Allergy Free Wednesdays, Waste Not Want Not Wednesday, Pennywise Platter Thursday.