1/3 Photos of Gluten-Free Dairy-Free Tuna Casserole
1 hr 5 mins
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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- 3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
- 4 1/2 tablespoons olive oil
- 1/2 cup chopped onion
- 1 cup sliced mushrooms
- 1/2 cup frozen peas, rinsed of ice (optional)
- 1/4 cup rice flour (to be gluten free)
- 2 cups chicken broth (or more if needed)
- 1/4 cup helmans olive oil mayonnaise (to be soy free)
- 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
- 3/4 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
- paprika (not the hot kind)
- 1Preheat oven to 350°F.
- 2Grease a shallow baking dish I use 9" x 13".
- 3Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
- 4Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
- 5Gradually add broth until it forms a sauce consistency.
- 6Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
- 7Mix in drained tuna, mushroom, onions & thawed peas if using.
- 8Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
- 9Tear 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.
- 10Bake in the preheated oven for 30 minutes until slightly browned on top.
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Nutritional Facts for Gluten-Free Dairy-Free Tuna Casserole
Serving Size: 1 (199 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 225.6
- Calories from Fat 114
- Total Fat 12.6 g
- Saturated Fat 2.0 g
- Cholesterol 24.9 mg
- Sodium 503.2 mg
- Total Carbohydrate 10.0 g
- Dietary Fiber 0.6 g
- Sugars 1.2 g
- Protein 17.0 g
The following items or measurements are not included:
brown rice pasta
olive oil mayonnaise