Saturday, October 22, 2011

No-Bake Tuna Noona Casserole (Gluten Free)

When I was young I called tuna noodle casserole Tuna NOONA Casserole. For many years of my life I truly believe that was what it was called. It was actually one of my favorite meals as a child, but until recently I hadn't tasted it in years. Grace of Food Fitness FreshAir, posted this recipe for tuna casserole on Mother's Day of this year. I thought it was pretty neat that this recipe didn't require any baking, and therefore took much less time to prepare than most casseroles. Below is my version of Grace's recipe, which I modified to make gluten free

Gluten Free Tuna "Noona" Casserole


-1 onion, chopped
-3 Tbsp. oil
-3 1/2 Tbsp. brown rice flour
-2 1/2 cups almond milk
-1 large can tuna in spring water or 2 small cans, drained
-Salt to taste (start with 3/4 tsp)
-Pepper to taste ( start with 1/4 tsp)
-1 lb. brown rice penne pasta

(** There are many different varieties of gluten free pastas, so you can choose whichever you'd like. You can also choose a gluten-containing variety. Egg noodles were used in the original recipe. **)

- Dried basil to garnish


Saute onion in the oil until onions are translucent. Add flour and mix. Gradually add almond milk stirring to incorporate and to break up lumps. Continue to cook on low heat, stirring, until sauce thickens. Then add tuna, salt and pepper. Gently mix, trying to maintain some of the tuna chunks. Stir in noodles. Serve, garnishing with dried basil.

The picture below isn't the best. I still have not mastered the art of taking good pictures at 8pm, with no natural light.

Despite the not-so-good picture, this casserole was fantastic. Nick, the "tuna hater" even loved it!
He took a bite and had a huge smile on his face, but then he still insisted on adding Red Hot..... gross. I think I would have been happier had he just added a bit of parmesan and maybe some cayenne pepper. I mean, I love Red Hot, but not on this!

QUESTION: Do you like tuna noodle casserole?? Have you ever seen a no-bake version of this casserole?

And now for this week's health and nutrition news;

Institute of Medicine Recommends "Energy Star" For Food Labels

(What are your thoughts on the Institute of Medicine's label proposal? I think it sounds simple enough, and it sure beats the current and very confusing food/nutrition labels!)


  1. Tuna noodle casserole was my absolute favorite as a kid! I liked it much better than beef stew. I've actually been thinking about making some for awhile now. Your recipe sounds yummy, although in my mind no tuna noodle casserole is complete without peas :-). Yum!

  2. Love your gluten-free take on it! Tuna casserole is such a great comfort food, and this one's definitely no-guilt. Have a great weekend Gina!

  3. Awww, my Mom used to make the classic tuna noodle casserole all the time when I was a kid! :-) Love your super cute name for it! :-) I'm so psyched about this version that's not only faster, but much healthier too - no sodium filled canned cream of mushroom soup in sight! ;-)

  4. I never had tuna noona when I was a kid...well, I guess I probably tried it at some point, but my mom never made it. Now...I love anything with tuna!

  5. I love your story. Very cute! I have to say this looks much more appealing than the casserole my mom used to make with the heave mushroom soup and potato chips on top!

  6. Mmm, this looks delicious! Another great recipe to try out, thanks!