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Cheesy Tuna Noodle Casserole
Crispy potato chips give way to a bubbling, savory center in this nostalgic baked pasta. Tender gluten-free spirals, flaky tuna, and sweet peas swim in a rich mushroom sauce that's blanketed with sharp cheddar cheese. It's a deeply comforting dish that delivers all the familiar flavors of a childhood favorite, updated with simple pantry staples. You'll love how the salty, crunchy topping contrasts with the creamy noodles underneath.
Ingredients
- 3 cups uncooked gluten-free brown rice pasta spirals
- 1 medium onion, finely chopped (½ cup)
- ½ cup frozen sweet peas, thawed
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (18 oz) ready-to-serve creamy mushroom soup
- 1 can (12 oz) tuna in water, drained
- 1½ cups shredded sharp or regular Cheddar cheese (6 oz)
- 1 cup gluten-free coarsely crushed potato chips
Instructions
- 1Preheat the oven to 400°F. Boil and drain the gluten-free pasta according to the package instructions, stopping a minute or two early so the noodles don't turn mushy while baking.
- 2Combine the chopped onion, thawed sweet peas, salt, pepper, mushroom soup, drained tuna, and shredded cheddar cheese in an ungreased 2-quart baking dish. Mix everything thoroughly, then gently fold in the cooked pasta.
- 3Bake the casserole uncovered for 20 to 25 minutes. Scatter the crushed potato chips over the top and bake for a final 5 minutes until the edges are bubbling and the cheese is fully melted.
Notes
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. The potato chips will soften, so add fresh ones when reheating.
- Make ahead: Assemble the casserole up to a day in advance and store it covered in the fridge. Add the potato chips just before baking, and add 5 to 10 minutes to the cook time since you're starting from cold.
- Swap: If you don't need the dish to be gluten-free, standard egg noodles work perfectly in place of the brown rice pasta.