Quinoa pasta is a wonderful alternative to traditional pasta, as it’s much healthier and even gives your dish extra protein. It keeps wheat out of your dinner but doesn’t mess around with the flavor of this cheesy tuna casserole.
While I love traditional pasta, I wanted to switch things up and make this casserole healthier and also gluten-free. And nowadays, gluten-free products are at our fingertips at just about any place we shop.
With only a few simple ingredient swaps, you can keep the gluten out of your tuna casserole. In this dish I used macaroni-shaped quinoa pasta, but you can use any shape you desire. If you can’t find quinoa pasta, then try brown rice pasta, which is also gluten-free and similar to the pasta in this dish.
Gluten-free tuna casserole recipe
Prep time: 10 minutes | Cook time: 40 minutes | Total time: 50 minutes
- 1 (8 ounce) box quinoa pasta (any small shape)
- 1 (8 ounce) package fat-free cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 (4.5 ounce) cans albacore tuna packed in water, drained
- 1 cup canned sweet peas
- 1 cup skim milk
- 1/2 tablespoon onion powder
- Salt and pepper, to taste
- 1/2 cup gluten-free breadcrumbs
- Heat the oven to 350 degrees F, and spray a medium baking dish with nonstick cooking spray.
- Bring a large pot of water to a boil. Cook the quinoa pasta as directed on the package until tender, about 10 minutes.
- Drain the pasta, then return it to the pot, and reduce the heat to medium.
- Add in the cream cheese and cheddar cheese, and cook for 4 to 5 minutes or until the cheeses begin to melt.
- Stir in the tuna, peas, milk and seasonings, and cook for 5 minutes, until the cheese sauce thickens slightly.
- Transfer the mixture to the casserole dish, and sprinkle with the breadcrumbs.
- Bake uncovered for 20 minutes or until the top of the casserole is golden brown.
- Remove from the oven, and serve warm.