Tuna Noodle Casserole with Peas
and mixed greens salad
We always get requests from our community for more casseroles, and it doesn't get more classic than this one with tuna and peas. The classic version of this casserole is made with a can of cream of mushroom soup, but our lightened up version gets a similar result using fresh mushrooms and onions in a creamy sauce.
Smarts: Be sure to take your time when cooking the mushrooms and onions - the longer they cook, the more flavor they will develop.
- Pasta, any fun gluten-free shape like fusilli or bowties - 8 oz
- Cheese, parmesan - 1/4 cup + 1/4 cup , grated
- Onions, medium - 1/2 , diced
- Mushrooms, any button - 8 oz , chopped (look for pre-chopped to save time)
- Peas, frozen or canned - 1 1/2 cups
- Tuna, canned (5 oz / 142 g) - 2 cans , drained (look for Spanish or Italian varieties packed in olive oil )
- Butter - 3 Tbsp
- Flour, gluten-free - 3 Tbsp (use a blend that can be substituted 1-1 for all-purpose flour)
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Milk - 1 1/2 cups
- Lemon zest - 1 tsp
- Vinegar, balsamic - 1 Tbsp
- Mustard, Dijon - 1 tsp
- Maple syrup - 1/2 tsp
- Oil, olive - 2 Tbsp
- Mixed greens - 5 oz
Pasta - (If prepping right before cooking, get oven heating first.) Boil according to package directions. If prepping ahead, toss with some oil to help prevent sticking. (Can be done up to 5 days ahead)
Cheese / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)
Mushrooms (if not pre-chopped) - Prep as directed. (Can be done up to 3 days ahead)
Peas - Defrost if using frozen. Drain if using canned.
Tuna - Drain cans of tuna.
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Heat oven to 400F / 204C.
Spray a square baker with nonstick cooking spray or brush with some oil. (Note: a square baker works well for 4 servings so adjust if customizing. For any number of servings, you can use any size or shape of baking dish as long as it will comfortably hold all of the casserole.)
Melt butter in a large saucepan or Dutch oven over medium heat. When butter is melted, add mushrooms and onions and cook until deep golden brown and very tender, 9 to 12 minutes.
Sprinkle gluten-free flour, salt, and pepper over mushroom-onion mixture and stir until no dry spots remain.
Slowly pour milk over top while whisking. Bring to a simmer. Simmer until sauce thickens slightly, 4 to 5 minutes.
Remove sauce from heat and fold in first portion of cheese, lemon zest, noodles, peas, and tuna.
Transfer into prepared baking dish. Sprinkle second portion of cheese over top.
Bake for 20 minutes to let flavors come together. (Note: If you'd like to get the top crisp and golden, turn on the broiler in the last few minutes.)
While casserole bakes, in a large mixing bowl whisk together vinegar, mustard, maple syrup, and olive oil. Add greens on top, but wait to toss until just before serving.
Season the top of the salad with some black pepper if you'd like.
Serve casserole with salad on the side. Enjoy!