Gluten-Free Dairy-Free Tuna Casserole

"So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created."
 
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photo by Kito T. photo by Kito T.
photo by Kito T.
photo by mersaydees photo by mersaydees
photo by Seedbeads photo by Seedbeads
photo by mersaydees photo by mersaydees
Ready In:
1hr 5mins
Ingredients:
13
Yields:
6 large pieces
Serves:
6
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ingredients

  • 3 12 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
  • 4 12 tablespoons olive oil
  • 12 cup chopped onion
  • 1 cup sliced mushrooms
  • 12 cup frozen peas, rinsed of ice (optional)
  • 14 cup rice flour (to be gluten free)
  • 2 cups chicken broth (or more if needed)
  • 14 cup helmans olive oil mayonnaise (to be soy free)
  • salt
  • pepper
  • 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
  • 34 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
  • paprika (not the hot kind)
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directions

  • 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.

Questions & Replies

  1. Is that 3 1/2 c cooked or uncooked pasta? And do you cook it before putting it in the casserole? Thanks!
     
  2. Does this freeze well?
     
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Reviews

  1. This was delicious! I can't have dairy, so this was excellent! It felt good to make tuna casserole from scratch. I usually make the tuna helper...lol. My husband I don't like mushrooms, so I substituted a cup of celery. I will definitely make this again.
     
  2. Great recipe! I used beef bouillon paste added to hot water for the broth and it worked well. I used no mushrooms. I did use onion, peas and celery. I'll be using this recipe again! Great dairy-like flavor without the dairy.
     
  3. Yum!! My husband is very picky when it comes to gluten-free dishes and he loved this. He got thirds! I did make two substitutions to accommodate my daughter's food allergies (egg, wheat, and dairy). I used Quinoa pasta and substitute the mayonnaise with Grapeseed oil Veganiase.
     
  4. This recipe is amazing! I have actually used the sauce to make a GFDF Tator Tot casserole as well, and it was so good my family requested it two nights in a row. Thank you for giving this GFDF girl some real comfort food!
     
  5. We had this for dinner tonight. Both kids have deemed it "yummy!" My husband says that this is even better than my old recipe, which was full of cream soup, milk and cheese. Since I developed a dairy allergy I've been really missing tuna casserole! I had to make a few changes to accommodate what I had - I used regular wheat tri-color fusilli, ordinary lite mayo instead of olive oil, and I used a dozen saltines crushed on top instead of bread crumbs. Oh, and I used vegetable broth because that's what I had in the fridge. Next time we make this (and there will be many next times), I'm going to saute some diced celery with the onion and mushroom!
     
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Tweaks

  1. Everyone LOVED this dish, kids and adults alike! A couple of small changes, but not major... I used leeks instead of onions and added a little fresh garlic. Also added a little garlic powder and nutritional yeast to the bread crumbs for a bit of a cheesy flavour... WONDERFUL!
     
  2. This recipe is the most requested by my kids. And mind you, my kids are SUPER picky, not gluten or dairy free. I've just recently started omitting gluten and dairy from my diet but kids still eat whatever. I made this for dinner one night and the kids LOVED it. Now they ask for it all the time. It's SO yummy! I plan on making the sauce for other dishes. I think this would be great with chicken as well. I substituted Red Palm Oil for the olive oil so my dish always comes out with this beautiful golden-yellow color. This is my go to "in a bind for dinner" recipe. Thanks!
     
  3. I joined just to write a review on this recipe! It was fabulous! I recently had to go dairy free for my nursing baby. I did change a few things...we do not have a gluten allergy so I used whole wheat penne pasta, I put 1 cup of peas instead of 1/2 cup and 1 cup of onions instead of 1/2 cup. I topped with panko crumbs instead of bread crumbs. Wow, it was awesome. My husband and I both went back for seconds. This recipe is better than other recipes with cheese. The sauce in this is to die for! Thanks for a great meal option!
     
  4. Yum!! My husband is very picky when it comes to gluten-free dishes and he loved this. He got thirds! I did make two substitutions to accommodate my daughter's food allergies (egg, wheat, and dairy). I used Quinoa pasta and substitute the mayonnaise with Grapeseed oil Veganiase.
     
  5. We had this for dinner tonight. Both kids have deemed it "yummy!" My husband says that this is even better than my old recipe, which was full of cream soup, milk and cheese. Since I developed a dairy allergy I've been really missing tuna casserole! I had to make a few changes to accommodate what I had - I used regular wheat tri-color fusilli, ordinary lite mayo instead of olive oil, and I used a dozen saltines crushed on top instead of bread crumbs. Oh, and I used vegetable broth because that's what I had in the fridge. Next time we make this (and there will be many next times), I'm going to saute some diced celery with the onion and mushroom!
     

RECIPE SUBMITTED BY

<p> <div class=message-body>Free of gluten, corn, (including xanthan gum &amp; sorghum flour commonly used in gluten free products), milk, soy, yeast, &amp; peanuts.<br /><br />All GMO (genetically modified organisms) &amp; chemicals.<br /><br />Only halal which includes not consuming intoxicants such as alcohol &amp; nutmeg. 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