Pantry-sourced Gluten-Free Tuna Casserole
/Everyone loves a tuna casserole. This one-pot gluten-free tuna casserole recipe has been adapted so that you can use non-perishable items like dried onion flakes, non-fat dry milk, and canned peas if you are unable to get to the grocery store to buy fresh ingredients.
In these challenging times when trips to the grocery store may be infrequent it’s good to have an easy one-pot recipe that uses ingredients sourced from your pantry.
I like to keep a stock of gluten-free pasta, non-fat dry milk, dried onion flakes, canned vegetables, and grated Parmesan cheese on hand for when my stock of fresh ingredients is running low.
Pre-packaged, pre-grated Parmesan cheese is ideal for stocking in your pantry. It adds a lot of flavor to casseroles and it doesn’t have to be refrigerated until you open the packaging.
As with all processed foods, be sure to examine the ingredients list for both the canned tuna and the Parmesan cheese to confirm that wheat is not listed as an ingredient in either product.
Pantry-sourced Gluten-free Tuna Casserole
This easy stove-top tuna casserole can be made in about half an hour and it uses non-perishable ingredients you can stock in your pantry.
For a printable recipe link page down to the end of the page
Ingredients
1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)
2 TBSP butter (omit if butter is not available)
1 cup water, heated
1 tsp salt
2 tsp dried parsley flakes (omit if not available)
1/4 tsp black pepper
2 cups milk (substitute reconstituted non-fat dry milk)
8 oz gluten-free pasta
10 to 12 oz tuna, packed in water *
3/4 cup grated Parmesan cheese **
1 cup frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained)
Notes:
* Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.
** Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.
Cookware and Utensils
12-inch skillet with lid
Microwave-safe liquid measuring cup (1-cup size or larger)
Instructions
Chop the onion (skip to the next step if you are substituting dried onion flakes).
Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.
Microwave 1 cup of water on high power for 1 minute.
Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.
Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.
Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.
While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.
When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.
Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.
Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately.
For a printable recipe link page down to the end of the page
New Cookbook
If you liked this recipe there’s more good recipes in our new cookbook.
For those of you that like to use a print cookbook, we’ve compiled the recipes from our 3 previously published electronic cookbooks into a single volume.
Easy Delicious Gluten-Free One-Pot Meals contains all the recipes in all of our electronic cookbooks plus new recipes. All these recipes are one-pot: complete meals with minimal cleanup so you can spend more time doing the things you want and less time cooking and cleaning the kitchen.
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Pantry-sourced Gluten-Free Tuna Casserole
Ingredients:
- 1/2 cup onion, chopped (substitute 2 TBSP dried onion flakes)
- 2 TBSP butter (omit if butter is not available)
- 1 cup water, heated
- 1 tsp salt
- 2 tsp dried parsley flakes (omit if not available)
- 1/4 tsp black pepper
- 2 cups milk (substitute reconstituted non-fat dry milk)
- 8 oz gluten-free pasta
- 10 to 12 oz tuna, packed in water (see notes)
- 3/4 cup grated Parmesan cheese (see notes)
- 1 cup frozen peas and carrots (substitute one 15-oz can of peas or other canned vegetable, drained)
- Check the ingredients label on the canned tuna to verify that wheat is not listed as an ingredient. Some manufacturers use wheat starch to flavor the tuna broth.
- Check the ingredients label on the grated Parmesan cheese to verify that wheat is not listed as an ingredient. Some manufacturers add wheat starch to the cheese as a filler.
- 12-inch skillet with lid
- Microwave-safe liquid measuring cup (1-cup size or larger)
Instructions:
- Chop the onion (skip to the next step if you are substituting dried onion flakes).
- Add the butter (may be omitted) and the onion (substitute dried onion flakes) to the skillet.
- Microwave 1 cup of water on high power for 1 minute.
- Add the hot water, salt, parsley flakes (may be omitted), pepper, and milk (substitute reconstituted non-fat dry milk) to the skillet. Stir to combine.
- Add the gluten-free pasta to the skillet. Stir to combine. Cover the skillet with the lid. Heat on medium high heat until the mixture boils then reduce the heat to a gentle simmer.
- Most gluten-free pastas cook in 7 to 12 minutes. Stir the mixture frequently, checking every 3 to 4 minutes until the pasta is cooked to your taste. Cover the skillet with the lid when not stirring.
- While the pasta is cooking drain the water from the tuna. If you will be substituting canned peas or another canned vegetable drain the liquid from the vegetable.
- When the pasta is cooked to the desired doneness stir in the frozen peas and carrots (substitute one 15-oz can of peas or other vegetable, drained). Cover the skillet with the lid and heat for a few minutes until the vegetables are warmed.
- Stir in the grated Parmesan cheese. Cover the skillet with the lid. Reduce the heat to low and heat for a few minutes to melt the cheese. Stir to combine the melted cheese.
- Break the drained tuna into large chunks. Gently fold the tuna chunks into the mixture until they are evenly distributed, using care to keep the tuna from breaking up too much. Serve immediately.