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For as long as I’ve known my husband, Tuna Casserole has always been one of his favorite meals. We already have a version of it on this blog, but however, my husband was diagnosed with Celiac a year ago. When you sub in different ingredients due to food allergies, directions change. We didn’t want to abandon all his favorites, but find ways to make them gluten free. So we were able to make his classic tuna casserole gluten free! It’s still the recipe his loves and close to what his mother used to make growing up. My kids love this also!
The first step is to find gluten free egg noodles – which isn’t easy. We found an egg fettuccine at Trader Joe’s which my husband loves. It comes in 2 servings per package, and if you make my recipe, you’ll need 3 packages of the gluten free egg fettuccine. We also liked the Jovial Egg Tagliatelle also, if you can’t get to a Trader Joe’s or want noodles that can be stored in a pantry. There are kosher egg noodles you can find, but you may see them only around Passover. Brand would be Manischewitz, Lieber’s, and Gefen.
Ingredients:
2 cans of peas (garden or sweet peas)
Gluten Free Cream of Mushroom Soup (Pacific Brands, Progresso or Walmart’s Great Value Gluten Free labeled are the gluten free brands we’ve found)
3 packs fresh gluten free fettuccine (we used Trader Joe’s Egg Fettucine – in the refrigerated foods section) or gluten free egg noodles (Jovial brand or any other GF egg noodle).
4 Cans of Tuna (I like Albacore, packed in water)
8 ounces of milk (we pour it into a soup can)
Optional: Curry Powder – add to taste
Instructions:
Cut up the Egg Fettucine noodles (they are soft and cook according to directions (for the Trader Joe’s noodles, it’s 3 minutes).
Drain and then add noodles back to the pot.
If you are using another kind of gluten free noodle, break up as you see fit.
Add all other ingredients.
Simmer at a low heat for 10 minutes – you want it warm.
Serve in a bowl!
Tuna Casserole can be stored up in the fridge for several days and warmed up as needed.
Gluten Free Classic Tuna Casserole
Equipment
- Stock Pot
Ingredients
- 2 cans 2 cans of peas (garden or sweet peas)
- Gluten Free Cream of Mushroom Soup (Pacific Brands, Progresso or Walmart's Great Value Gluten Free labeled are the gluten free brands we've found)
- 3 packages 3 packs fresh gluten free fettuccine (we used Trader Joe's Egg Fettucine – in the refrigerated foods section) or gluten free egg noodles (Jovial brand or any other GF egg noodle)
- 4 cans Tuna (I like Albacore, packed in water)
- 8 ounces 8 ounces of milk (we pour it into a soup can)
- Optional: Curry Powder – add to taste
Instructions
- Cut up the Egg Fettucine noodles (they are soft and cook according to directions (for the Trader Joe's noodles, it's 3 minutes). Drain and then add noodles back to the pot. If you are using another kind of gluten free noodle, break up as you see fit. Add all other ingredients.Simmer at a low heat for 10 minutes – you want it warm. Serve in a bowl! Tuna Casserole can be stored up in the fridge for several days and warmed up as needed.
Our original, non gluten free Tuna Casserole Recipe:
https://www.themamamaven.com/the-best-tuna-casserole-recipe-ever/
Buy Gluten Free Cream of Mushroom Soup, condensed
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