Gluten Free Tuna Noodle Casserole

• Seafood

  • 2 5-ounce cans Tuna

• Produce

  • 3/4 cup Mushrooms
  • 1/4 cup Onions
  • 1/4 cup Parsley, fresh
  • 1/4 cup Red or green bell pepper

• Pasta & Grains

  • 2 cups Pasta. here i used dr. schar tagliatelle, cooked

• Baking & Spices

  • 1/4 cup Bob's red mill gf all purpose baking flour
  • 1 Salt and pepper

• Dairy

  • 4 tbsp Butter
  • 3/4 cup Cheddar cheese, grated
  • 2 1/2 cups Milk

Found on glutenfreehomestead.com

Description

Ingredients

• 4 tablespoons butter
• ¾ cup thinly sliced mushrooms
• ¼ cup diced red or green bell pepper
• ¼ cup finely chopped onions
• ¼ cup Bob’s Red Mill GF All Purpose Baking Flour
• 2 ½ cups milk
• ¾ cup grated cheddar cheese
• Two 5-ounce cans of tuna
• 2 cups cooked pasta. Here I used Dr. Schar TAGLIATELLE for a wide pasta which mimics wide egg noodles)
• ¼ cup minced fresh parsley
• Salt and pepper to taste

Directions

• Butter a 2 quart shallow baking dish. Set aside.
• Melt butter in a 3 quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, onions and cook, stirring occasionally until tender, about 5 minutes. Stir in GF flour and cook for 1 minute. Remove from the heat and whisk the milk in. Return to the heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. Remove from the heat and add cheddar cheese, whisk until melted.
• Drain tuna and turn into a large bowl, breaking into flakes with a fork. Stir in the hot cheese sauce, cooked pasta, parsley, salt and pepper. Pour the mixture into the baking dish. Bake until bubbly and browned on top, 25 to 35 minutes.