Gluten Free Dairy Free Tuna Casserole
6
Servings
13
Ingredients
7
Comments
This is a great tuna casserole that adds in some veggies while staying gluten and dairy free. It is easily adaptable to your preferences, switch chicken for tuna. Everything you need for dinner is in one dish!
6
Servings
13
Ingredients
7
Comments
Ingredients
- 2 tablespoons Olive Oil
- ⅔ cups dice Onion
- 2 teaspoons mince Garlic, Cloves
- ⅔ cups dice Celery
- 18 ⅔ fluid ounces Chicken Broth/Stock #1
- ½ cups dice Mushrooms
- 1 cup Peas, Frozen
- 1 cup dice Russet Potato
- 1 teaspoon Salt
- 2 tablespoons Cornstarch
- 9 ⅓ fluid ounces Chicken Broth/Stock #2
- 2 ½ cups cook Elbows, Gluten Free
- 12 ounces Chunk Light Tuna in Water
Containers
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in large skillet and saute onion, garlic and celery.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in large skillet and saute onion, garlic and celery.
- Add chicken broth #1 and bring to a boil.
- Add mushrooms, peas, potatoes and salt to mixture.
- Next, mix cornstarch with chicken broth #2 in a small bowl. Stir into skillet.
- Heat until bubbly.
- Remove from heat. Stir in pasta and tuna.
- Place in dish and bake at 350 for 20 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 248
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 23mg
- Sodium
- 1013mg
- Total Carbohydrates
- 32g
- Fiber
- 3g
- Sugar
- 3g
- Protein
- 17g
- WW Freestyle
- 5
7 Comments
Join the discussionI have a question about how to reheat. I am planning on making this is a glass 8×8 baking pan. In order to reheat it says to put it on stove and heat through? Are you thinking that we should defrost it first? I’ve never placed a glass baking pan directly on the stove and I feel like going from frozen to heated in glass will make the pan crack….
Going from frozen to stop top directly would 100% make the glass crack. So yes, you would need to defrost first for sure 🙂
I don’t think she meant put the oven pan on the stove. I wouldn’t put a glass oven pan on a stovetop ever. I’d thaw the casserole then reheat in glass in oven OR I’d thaw the casserole and scoop out into a stovetop pot or pan and reheat in that.
Do you measure the pasta before or after cooking?
Thanks for the question! You would measure the pasta after cooking.
Curious how long do you cook after adding the potatoes and mushrooms? Are they fully cooked/soft before the casserole goes into the oven?
Don’t have tuna at home but have extra cans of salmon so trying with that today 🙂
They don’t need to be fully cooked/soft as long as they are diced small enough they will cook in the oven. 3-5 minutes should be sufficient.