Description
This easy gluten free tuna casserole skillet is made completely from scratch, no canned soup needed. A homemade sauce, canned tuna, and peas come together with gluten free pasta for a creamy, comforting weeknight dinner.
Ingredients
- 12 ounces Gluten Free Brown Rice Pasta
- 3 Tbsp. Unsalted Butter
- 1 small White Onion, Chopped
- 1 Tbsp. Minced Garlic
- 1/4 cup Gluten Free Flour
- 1 cup Vegetable Broth
- 1 cup Milk
- 1 tsp. Sea Salt
- 1/2 tsp. Ground Black Pepper
- 12 ounce bag Frozen Sweet Peas
- 12 ounce can Tuna, packed in water
- 1 cup Cheddar Cheese, shredded
- 1 cup Gluten Free Bread Crumbs
Instructions
In a stock pot cook the gluten free brown rice pasta per the packages instructions.
Preheat your oven to 375 degrees.
While the pasta is cooking, melt the butter in your skillet. Cook the onion and garlic until the onion is translucent. Add the gluten free flour and whisk until it absorbs the butter and liquid in the pan.
Add the vegetable broth, milk, salt, pepper, peas and tuna to the skillet mixture. Whisk together all the ingredients. Let the sauce come to a simmer and thicken.
Add the cooked noodles to the thickened sauce.
Sprinkle the cheese and bread crumbs over the noodle and sauce mixture.
Bake at 375 degrees for 20-25 minutes. The edges of the casserole will be bubbling when it's done.
Turn your oven to High Broil to brown the bread crumbs and cheese. Watch the casserole closely as the browning will happen quickly.
Remove the casserole from the oven and let cool slightly before serving.
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Notes
If you don't have a cast iron skillet you can make the sauce in a frying pan and then transfer the sauce and noodles to an oven safe baking dish before sprinkling with cheese and bread crumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American