Description
A delicious gluten-free tuna casserole made with rotini, tuna, peas, and topped with cheese and crunchy potato chips.
Ingredients
Scale
- 8 oz gluten free rotini/fusilli (Jovial brown rice fusilli recommended)
- 5 oz can tuna (drained then flaked, Wild Planet Albacore Wild Tuna recommended)
- 1/2 cup frozen peas
- 1/2 teaspoon black pepper
- 1–1/2 cups shredded cheddar cheese
- 1–1/2 cups crushed potato chips (from ~4 cups potato chips)
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced shallots
- 8 oz mushrooms (chopped)
- 1/4 cup butter (or vegan butter)
- 1/3 cup gluten free flour (or AP flour if not GF)
- 1–1/2 cups chicken broth
- 1 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees then spray an 8×8” baking dish with nonstick spray and set aside.
- Heat the extra virgin olive oil in a medium-sized saucepan or skillet over medium-high heat then add the mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape the mushroom and shallot mixture into a bowl then set aside.
- Lower the heat to medium then melt the butter inside the pan. Sprinkle in the flour then cook while whisking for 1 minute. Slowly add the chicken broth while whisking to create a smooth sauce then add the milk and seasonings. Turn the heat up to medium-high then cook while stirring until the soup is fairly thick, 3-4 minutes, turning the heat down if needed to prevent splattering. Turn off the heat then add the cooked mushrooms to the pan and stir to combine.
- Remove a heaping 1/2 cup prepared cream of mushroom soup for another use then scrape the remaining soup into a large mixing bowl and set it aside to cool slightly. The soup can be made up to 3 days ahead of time.
- Bring a large pot of generously salted water to a boil then add the pasta and cook until it’s just a touch under al dente — don’t overcook as the pasta will continue to soften in the oven. Drain then add the pasta to the mixing bowl with the slightly cooled cream of mushroom soup.
- Add the flaked tuna, frozen peas, and pepper to the mixing bowl then stir to combine.
- Scoop the mixture into the prepared baking dish then top with the shredded cheese and crushed potato chips.
- Bake for 15-20 minutes or until the sauce is bubbly, cheese has melted, and potato chips are golden brown.
- Let the casserole cool for 5-10 minutes before scooping into bowls and serving.
Notes
- Can prepare the soup ahead; it can be made up to 3 days in advance.
- For a vegan option, substitute with vegan butter and plant-based milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg