Gluten Free Tuna Casserole
Gluten Free Tuna Casserole
Total Cook Time: 35 minutes
Total Preparation Time: 10 minutes
Total Time to Eat: 45 minutes
Ingredients:
- Himalayan salt
- 1 (1-pound)bag Gluten Free Brown Rice Rotini
- 3 tablespoons olive oil – divided
- 1 medium onion
- ¼ teaspoon black pepper
- 3 tablespoons rice flour
- 2 ½ cups gluten free chicken broth
- 1 ½ cups rice milk
- 2 cans solid albacore tuna in water, drained and flaked
- 1 cup frozen peas thawed
- 1 cup gluten free panko style bread crumbs
Directions:
- Preheat the oven to 425 degrees.
- Bring a large pot of salted water to a boil. Add the Gluten Free Brown Rice Rotini and cook for 6 – 7 minutes. Drain and rinse with hot water.
- While the pasta is cooking heat 2 tablespoons of olive oil in a large pot over medium high heat. Add the onions and cook until they are softened and translucent, about 5 minutes. Add ½ teaspoon of salt, ¼ teaspoon pepper and stir in the flour.
- Cook, stirring constantly, for 1 minute. Add the chicken broth and milk, raise the heat and bring to a boil.
- Reduce heat and cook until the sauce thickens, 6 – 8 minutes.
- Stir in the tuna, peas and cooked pasta. Pour the mixture into a 9- by 13-inch baking dish.
- Combine the remaining tablespoon of olive oil with the panko bread crumbs and top the tuna mixture. Bake for 15 – 20 minutes or until the top is browned and the sauce bubbly. Let cool a few minutes before serving.
Gluten Free Tuna Casserole!.
