Two of our three daughters are also gluten and milk free intolerant. They have learned that sometimes to have something “different” one must be creative with what might be on hand. Tonight, while on vacation from college, our youngest decided to bake a gluten and milk free tuna noodle casserole. We did not have bread crumbs, but we had some bacon pieces from some bacon she had fried up a day earlier. I found that it added an interesting twist to the tuna noodle casserole approach.
Gluten & Milk Free Tuna Noodle Casserole
- 1/2 c dairy free butter substitute
- 2 c gluten free pasta (she used elbow)
- 1 small onion finely chopped (about a 1/2 c)
- 1 medium green pepper finely chopped (about a 1/2 c)
- 1 tsp dried garlic (or fresh)
- 1/4 c gluten free all-purpose flour
- 2 c coconut/almond milk
- salt & pepper to taste
- 2 cans (5-6 oz) tuna (drained)
- 1 c frozen peas (optional)
- 1/4 c bacon pieces (previously fried/cooked and broken into bite sized pieces)
- 2 tbls non-dairy butter substitute
- 1 c Daiya Shredded cheese substitute
- Preheat oven to 375 degrees F. Grease an 8×8″ glass baking dish with 1 Tbsp non-dairy butter substitute (or pam spray).
- Bring a large pot of lightly salted water to a boil. Add gluten free noodles and cook for 8 to 10 minutes, until soft, then drain.
- Melt 1 Tbls butter substitute in a skillet over medium-low heat. Stir in the onion, pepper, and garlic, and cook 5 minutes, until tender.
- Melt 4 Tbls butter substitute in a medium saucepan, and whisk in gluten free flour until smooth. Gradually whisk in coconut milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened. Season with salt and pepper. Stir in tuna, peas, veggie mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bacon bites, and sprinkle over the casserole. Top with cheese.
- Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.