Gluten Free Tuna Casserole
Recipes
Serves 8
Easy Gluten Free Tuna Noodle Casserole
Ingredients
- 4 tablespoons unsalted butter
- ½ medium onion, minced
- 12 ounces of tuna, broken in small pieces
- ¼ teaspoon fine sea salt
- ¼ teaspoon fresh ground black pepper
- 1 tablespoon fresh parsley, minced
- Pinch of dried oregano
- ½ cup gluten free flour
- 2 cups whole milk, warm
- 4 cups fresh baby spinach, chopped
- 1/2 cup grated Pecorino Romano Cheese
- 1 box jovial Brown Rice Gluten Free Tagliatelle
- 6 ounces cheddar cheese, grated
Instructions
- Preheat to 400F.
- In a large saucepan, sauté butter and onions on low heat for 2 minutes until the onions soften. Add tuna, salt, pepper, parsley, and oregano and continue to cook for one minute.
- Increase the heat to medium. Stir in a ½ cup of milk, then stir in flour until the sauce is smooth. Add in the remaining milk, ¼ cup at a time, cooking in between additions until the sauce begins to thicken.
- After all of the milk has been added, add the spinach and cook for 3 minutes until the spinach is wilted and the sauce becomes thick. Turn off the heat and stir in the Pecorino Romano cheese.
- In a large pot, bring 3 quarts of water to a rolling boil. Add salt as desired and cook the Tagliatelle for 8 minutes, (2 minutes less than recommended on the box). Before draining the pasta, remove a ½ cup of pasta cooking water and stir it into the tuna mixture.
- Transfer the tuna sauce to a large bowl. Add the drained pasta and toss until well combined.
- Butter a 3½-quart baking dish. Evenly layer the pasta in the dish and top with cheddar cheese.
- Cover the dish with aluminum foil and bake for 15 minutes. Uncover and bake for an additional 5 minutes until the cheese has lightly browned.
- Let rest for 10 minutes before serving.
