Gluten-Free Dairy-Free Tuna Casserole

Recipe by UmmBinat
READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 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.
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