Tuna Noodle Casserole – Gluten, Dairy and Soy Free

TunaNoodleCasserolePresentation1Part 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)

Directions

-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 TableGluten Free Wednesdays, Allergy Free Wednesdays,  Waste Not Want Not Wednesday, Pennywise Platter Thursday.

 

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Comments

  1. This sounds really good! We’ve recently started a grain free diet for the next 4 weeks and then transitioning over to gluten free. My kids love tuna noodle casserole, so I will have to give this a try once we’re eating grains again. It sounds great! I’d love to invite you to come by and share this blog post on my blog hop, Get Real Frugal Friday! http://realfoodrealfrugal.com/2013/01/18/get-real-frugal-friday-blog-hop-2/

  2. I just made tuna noodle casserole earlier this week. I have never seen a recipe that didn’t use canned, cream soup so this is very interesting. It’s probably much healthier.

  3. This looks nice and quick! Thanks so much for sharing this on Waste Not Want Not Wednesday and I hope to see you back next week. Also, just a reminder that I’m giving away a copy of Primal Cuisine, a new Paleo cookbook with all gluten free recipes, so stop by to enter if you haven’t already :)

  4. My husband would LOVE this! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we’d love to have you join us with some of your awesome recipes! It doesn’t mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.
    Also be sure to link up your blog on our Gluten Free Bloggers directory. You can reach the directory by clicking the “glutenfree bloggers” tab on our blog! Thanks, Cindy :)

  5. This looks really good and it is wonderful that you were able to adjust it for your family’s needs/preferences. I know a lot of people are looking for delicious gluten-free recipes these days. Thanks so much for linking up with “Try a New Recipe Tuesday!” I hope you will be able to join us again this week! :-)

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