Tuna Casserole
This tuna casserole is a comfort food classic that is perfect for a nostalgic family dinner night, or when you're craving something decadent and cheesy.
Servings: 6
Calories: 432kcal
Ingredients
- 3 cans tuna packed in water
- 3 cups gluten-free elbow macaroni, cooked
- 1 tablespoon olive oil
- 1 medium chopped onion
- 3 stalks celery, chopped
- 8 oz cream cheese
- 1 cup heavy/whipping cream
- ¼ cup chicken broth or stock
- salt and pepper, to taste
- 1 cup grated cheddar cheese
- ½ cup grated parmesan cheese
- 1 cup frozen veggies
- ¼ cup melted butter
- 1 cup gluten-free bread crumbs
Instructions
- Preheat oven to 375°F. Cook noodles according to package directions, and place cooked/drained noodles into a medium sized bowl.
- Heat oil in skillet over medium high heat, and add onion and celery. Cook for 4 minutes, and add to the bowl with the noodles.
- Using the same skillet, reduce heat to medium, and add cream cheese, cream, and chicken broth to skillet. Cook over until hot, not boiling. Stir mixture often to prevent the cream from scorching and cook until creamy.
- Reduce heat to low and add in both types of cheese. and stir until cheese melts.
- Combine sauce with veggies and tuna and stir well to combine.
- Season with salt and pepper to taste.
- Pour mixture into baking dish.
- In a separate bowl, combine melted butter and breadcrumbs. Sprinkle buttery breadcrumbs evenly over tuna mixture. Top with extra cheese, if desired, and bake uncovered for 20 minutes.
Notes
Nutrition:
Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 24g | Protein: 19g | Fat: 28g | Saturated Fat: 163g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 77g | Trans Fat: 2g | Cholesterol: 96mg | Sodium: 4195mg | Potassium: 228mg | Fiber: 1g | Sugar: 26g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 182mg | Iron: 1mg
