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Tuna Casserole Recipe (Gluten Free)
Make this easy tuna casserole recipe for a quick weeknight dinner with extra protein.
Prep Time
15
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
Course:
Dinner
Servings:
8
Calories:
294
kcal
Author:
Katie Wells
Ingredients
3
cups
uncooked macaroni noodles
gluten free
2
eggs
1
tsp
salt
1
pinch
pepper
1
tsp
dry
mustard powder
2
cups
cottage cheese
(I prefer the
Good Culture brand
because it's grass-fed and organic with no gums or fillers)
½
cup
sour cream
½
cup
milk
(or almond milk)
2
cans
wild caught tuna
(drained)
cheese
(shredded, optional)
Instructions
Preheat oven to 350 degrees.
Cook macaroni noodles until mostly cooked but make sure to keep it al dente and not cook too soft as it will cook more in the oven.
Beat eggs and add salt, pepper, mustard, cottage cheese, sour cream, and milk.
In a 4-quart casserole dish (or 9x13), carefully mix the cooked noodles, cottage cheese mixture, and tuna.
Bake, covered, for 45 minutes.
If desired, remove cover and top with cheese and heat until melted.
Notes
Tip: Sub in spaghetti squash noodles or konjac noodles for a grain free option. Just know that the texture will be different.
Nutrition
Serving:
1
slice
|
Calories:
294
kcal
|
Carbohydrates:
26.5
g
|
Protein:
28.3
g
|
Fat:
7.4
g
|
Saturated Fat:
2.2
g
|
Cholesterol:
62
mg
|
Sodium:
308
mg
|
Fiber:
1.1
g