Gluten Free Tuna Casserole
This tuna casserole is part tuna mornay, part pasta bake. It's nutritious, filling and freezes well. It can be cut up into neat slices and makes a great lunch for the next day.
Ingredients
- 340 g (12 oz) dried gluten free penne pasta (I've used GF Barilla Penne here)
Gluten-Free White Sauce
- 60 g (2 oz) butter
- 1/4 cup gluten-free flour
- 2 cups milk
- 3 tsp mustard (I've use Dijon mustard for a mild flavor)
Tuna Casserole Mix
- 425 g (15 oz) can tuna (drained)
- 2 eggs
- 1/2 cup sour cream
- 1 cup cheese (shredded/grated)
Breadcrumb Topping
- 20 g (1 oz) butter
- 1/2 cup cheese (shredded/grated)
- 1/2 cup gluten-free breadcrumbs (panko style work well)
Instructions
- Preheat the oven to 180C/350F and lightly grease a rectangular oven pan (lasagne dishes work well).
- Cook the gf penne in a large saucepan of salted boiling water following the directions on the box to achieve 'al dente'. Don't overcook it! Drain and set aside.
Gluten-Free White Sauce
- Melt butter in a saucepan over a medium heat. Add the gluten-free flour and stir to a smooth paste.
- Slowly add the milk and keep stirring until the mixture boils and thickens.
- Remove the white sauce from heat and gently mix in the mustard. Set aside to cool slightly.
Tuna Casserole Mix
- Whisk the eggs and sour cream together in a large bowl.
- Add the gf white sauce mixture and stir together until well combined.
- Mix in the cup of cheese and the drained tuna. Season with salt and pepper to taste.
- Pour in the cooked pasta and stir to combine.
- Spread the mixture into the prepared pan and smooth the surface over.
Breadcrumb Topping
- Melt the 20g(1 oz) butter in the microwave, then add the 1/2 cup cheese and breadcrumbs and mix together.
- Scatter evenly over the tuna casserole surface.
- Bake in the oven for 30 minutes, or until set and golden on top.
Tried this recipe?Let us know how it was!