Healthier Tuna Noodle Casserole
Ingredients
- 2 tbsp butter (or vegan butter or oil)
- 1 yellow onion diced
- 1/2 bunch celery diced
- 2 cloves garlic minced
- 2 tbsp gluten-free flour
- 2 cans coconut milk (I promise you won't be able to taste coconut, this is just for creaminess!)
- 1 bag frozen peas
- 3 cans tuna (liquid drained)
- 1 bag gluten-free pasta (I used a 16 oz bag of rice pasta)
- salt, pepper, parsley to taste— I like a LOT!
- gluten-free breadcrumbs (3-4 slices gf bread, blended)
Instructions
- Preheat oven to 350F. Cook pasta according to package and set aside (save some pasta water!)
- In a large pan/pot, melt butter and add in garlic, celery, and onion. Sauté for a few minutes and then add in gf flour and stir.
- Whisk in pasta water and coconut milk. Stir in salt, pepper, parsley, frozen peas, and tuna.
- Add in cooked pasta and mix.
- Pour into an oven-safe baking dish (I used a 9x13 dish) and top with gluten-free bread crumbs. Bake for 15-20 minutes.