GLUTEN FREE TUNA CASSEROLE
A classic tuna casserole, now gluten free! This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.
Provided by Barilla
Categories Trusted Brands: Recipes and Tips Barilla Gluten Free
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
- Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
- Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
- Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
- Place pasta in a 13 x 9 baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
- Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.
Nutrition Facts : Calories 1127.7 calories, Carbohydrate 95.1 g, Cholesterol 178.4 mg, Fat 64.9 g, Fiber 3.9 g, Protein 42 g, SaturatedFat 32.4 g, Sodium 680.5 mg, Sugar 3.2 g
GLUTEN-FREE CLASSIC TUNA CASSEROLE
Steps:
- Heat oven to 350 F/176 C. Cook pasta in salted water , according to package directions.
- Add frozen peas 2 minutes before pasta is done.
- Drain pasta and peas and rinse in cold water. Put into a large mixing bowl.
- Melt butter in a medium saucepan. Add the onion and red pepper and sauté over medium-low heat until crisp-tender, stirring occasionally, about 3 minutes.
- Sprinkle sweet rice flour over vegetables and stir well. Continue cooking, stirring, for another 3 minutes.
- Whisk in the milk, soup, and salt and pepper to taste. Stir on low heat until the mixture begins to simmer and thicken.
- Carefully pour cooked sauce over the cooked macaroni and peas that have been reserved in the large bowl.
- Drain the tuna , break into small pieces, and add to the bowl with 1 1/2 cups of the cheese and stir to combine.
- Pour the mixture into a 13 x 9-inch (3-quart) buttered casserole dish and top with the remaining 1/2 cup of cheese.
- Mix breadcrumbs with olive oil until combined and sprinkle evenly over the casserole.
- Bake for 35 to 40 minutes, until bubbling and browned, and serve.
Nutrition Facts : Calories 363 kcal, Carbohydrate 26 g, Cholesterol 63 mg, Fiber 3 g, Protein 22 g, SaturatedFat 10 g, Sodium 2344 mg, Sugar 7 g, Fat 19 g, ServingSize 6 to 8 servings, UnsaturatedFat 0 g
SPICY GLUTEN-FREE TUNA CASSEROLE
Easy gluten-free tuna casserole that can be put together from on-hand ingredients.
Provided by jfromvt
Categories Tuna Casserole
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.
- Stir soup and tuna together in a 9x13-inch casserole dish. Place in the oven and set to preheat to 350 degrees F (175 degrees C).
- While the oven is preheating, heat oil in a skillet over medium heat. Add bell pepper, zucchini, onion, and jalapeno peppers; saute until onion is translucent, about 5 minutes; don't overcook. Add cherry tomatoes for the last couple of minutes.
- Remove casserole dish from the oven and stir in drained macaroni, and then sauteed vegetables. Stir in processed cheese.
- Bake, uncovered, in the preheated oven until bubbly, about 25 minutes, stirring halfway through.
Nutrition Facts : Calories 423.9 calories, Carbohydrate 42.7 g, Cholesterol 55.2 mg, Fat 16 g, Fiber 2.9 g, Protein 28.1 g, SaturatedFat 7.1 g, Sodium 530.5 mg, Sugar 6 g
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