Tuesday, April 20, 2010

Wheat and Dairy Free Tuna Casserole!

This turned out amazing! It was so easy and completely delicious! I was very excited about this because it is SO hard to find gluten and dairy free recipes that are worth serving to others! Here is the recipe with my modifications:

  • 3 1/2 cups rice pasta (I used penne) (enough to cover the bottom of a 9x13 baking pan)
  • 4 1/2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 1 cup canned mushrooms
  • 1 cup frozen peas, thawed
  • 1/4 cup rice flour
  • 2 cups chicken broth
  • 1/3 cup mayonnaise
  • salt & pepper
  • 3 (6 ounce) cans tuna, drained
  1. Preheat oven to 350 degrees
  2. Grease a shallow baking dish I use 9" x 13".
  3. Heat 2T of oil in a pan over medium heat, add onion and mushrooms, cook until tender, remove from pan
  4. Add 2T oil to pan and whisk in 1/4 cup flour
  5. Gradually add broth until it forms a sauce consistency
  6. Stir in mayonnaise, salt, and pepper. Stir until mixture is smooth
  7. Mix in tuna, mushrooms, onions, and peas
  8. spread pasta in 9x13 baking dish and cover with sauce. (make sure all noodles are covered)
  9. Bake in preheated oven for 30 minutes
I made quite a few modifications to beef up the recipe a little bit more. Make sure you taste the sauce as you go, so you can make modifications as you need.

The original recipe covered the casserole with rice bread crumbs, which I did not have, so I skipped that step. If you would like to see pictures and read some of the five-star raving reviews the original recipe can be found here.

Happy allergy free cooking! :)

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