Tuna Noodle Casserole

This Gluten-Free Tuna Noodle Casserole is a comforting, creamy dish perfect for weeknight dinners. Packed with protein and flavor, it brings a nostalgic taste of classic American cuisine to your table.

Ingredients

• Gluten-free pasta - 150 grams
• Canned tuna in water - 1 can (150 grams), drained
• Gluten-free cream of mushroom soup - 1 cup (240 ml)
• Frozen peas - 100 grams
• Shredded cheddar cheese - 100 grams
• Diced onion - 1/2 medium (about 50 grams)
• Garlic powder - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Olive oil - 1 tablespoon
• Gluten-free breadcrumbs - 1/4 cup (30 grams)
• Parsley, chopped - 1 tablespoon

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the gluten-free pasta according to package instructions until al dente, then drain and set aside.
3. In a large mixing bowl, combine the drained tuna, gluten-free cream of mushroom soup, frozen peas, shredded cheddar cheese, diced onion, garlic powder, black pepper, and salt. Mix well.
4. Add the cooked pasta to the tuna mixture and stir until everything is evenly combined.
5. In a medium skillet, heat the olive oil over medium heat. Add the gluten-free breadcrumbs and toast them until golden brown, stirring frequently, about 3-4 minutes.
6. Transfer the tuna noodle mixture to a greased 1.5-liter casserole dish and evenly spread it out.
7. Top the casserole with the toasted breadcrumbs and sprinkle chopped parsley on top.
8. Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden.
9. Remove from the oven and let it cool for a few minutes before serving.

Nutrition

• Calories: 490
• Protein: 30 g
• Carbs: 54 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 9 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein from tuna and cheese, promoting muscle repair and growth.
• Contains peas, providing dietary fiber and essential vitamins.

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