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Gluten-Free Tuna Noodle Casserole with Almonds

Serves 4 to 6
Time 1 hr 15 min
This classic comfort food is loved by many, more for its flavor than its nutrition. Two readers requested a gluten-free, dairy-free version, so we substituted brown rice pasta for wheat pasta and used a mixture of cooked potatoes and almond milk to create that creamy texture typically provided by cream of mushroom soup.
Ingredients
  • 1 (12.0-ounce) package gluten-free macaroni, such as brown rice
  • 3 cups unsweetened plain almond milk
  • 2 medium red potatoes (about 8 ounces), peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1/4 teaspoon fine sea salt
  • 8 ounces sliced mixed mushrooms
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup frozen green peas
  • 2 (6.0-ounce) cans tuna, drained and flaked
  • 1/4 cup gluten-free bread crumbs
  • 1/4 cup sliced almonds (optional)
  • Paprika
  • 1/4 teaspoon ground black pepper
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Method

Preheat the oven to 350°F.

Bring a large pot of salted water to a boil and add pasta.

Cook until just al dente, about 8 minutes. Take care not to over cook pasta, as it will become mushy when baked.

When pasta is done, drain and return to pot.

Meanwhile, in a separate pot, bring almond milk, sliced potatoes, garlic, salt and pepper to a simmer, uncovered.

Simmer until potatoes are tender, 6 to 8 minutes.

Carefully pour contents into a blender, working in batches as needed, and purée until smooth. Set aside.

Heat 2 tablespoons of the oil in a skillet over medium heat.

Add mushrooms, salt and pepper.

Cook until soft, about 5 minutes.

Add peas and cook for 3 minutes longer.

Add flaked tuna, mushrooms and peas to pasta.

Stir in almond milk-potato mixture to combine.

Transfer to a 3-quart casserole dish and sprinkle with bread crumbs and almonds.

Drizzle with the remaining tablespoon of olive oil.

Sprinkle with paprika and bake until hot and bubbly, about 45 minutes.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 (12.0-ounce) package gluten-free macaroni, such as brown rice
  • 3 cups unsweetened plain almond milk
  • 2 medium red potatoes (about 8 ounces), peeled and thinly sliced
  • 2 cloves garlic, smashed
  • 1/4 teaspoon fine sea salt
  • 8 ounces sliced mixed mushrooms
  • 3 tablespoons extra-virgin olive oil, divided
  • 1/2 cup frozen green peas
  • 2 (6.0-ounce) cans tuna, drained and flaked
  • 1/4 cup gluten-free bread crumbs
  • 1/4 cup sliced almonds (optional)
  • Paprika
  • 1/4 teaspoon ground black pepper
Shop with Prime

Exclusively for Prime members in select ZIP codes.