Why is my easy tuna noodle casserole dry?

The most common reason why your casserole might turn out dry is using the wrong-sized baking dish. For the best results, double-check that it 9x13. Also, be sure to thoroughly toss the noodles in oil! If they look dry, add a little reserved pasta water or broth.

Do you cook the noodles before adding them to the casserole?

Yes, be sure to cook your noodles according to the package instructions, and drain them completely before adding them to the casserole dish.

How do I thicken my easy tuna noodle casserole recipe?

If your ingredients aren’t binding together, add an extra dollop of hummus to help thicken the dish up.

Gluten-Free Tuna Noodle Casserole

Description

Not your average tuna noodle casserole, this version is gluten-free, dairy-free, budget-friendly, and bakes in minutes for an easy dinner the whole family will enjoy!

Ingredients

Units Scale

8 ounces gluten free pasta, cooked (reserve a bit of pasta water)
3 Tablespoons light olive oil, divided
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 (5-ounce) cans albacore tuna or salmon, drained
3/4 cup plain hummus, divided (see notes)
1 teaspoon minced garlic (~2 cloves)
2-3 cups fresh baby spinach leaves
1 1/2 to 2 cups small broccoli florets (or chop larger floret into small pieces).

Optional: Boost flavor with nutritional yeast and add herbs/spices to the hummus sauce.

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Instructions

Preheat oven to 350 F. Cook the pasta according to package directions, reserving some of the cooking water.
In the pasta cooking pot or a large bowl, toss the drained pasta with 1 tablespoon olive oil, plus a pinch of salt and pepper, then spread it evenly in the bottom of a casserole dish. For extra flavor, sprinkle a little nutritional yeast over the pasta.
In a small mixing bowl, mix together drained tuna, 1/2 cup hummus and garlic. Spread evenly on top of pasta.
In the same bowl, whisk together the remaining 1/4 cup of hummus with 2 tablespoons of olive oil. For a creamier sauce, stir in a few tablespoons of the reserved pasta water. Optional – season the hummus mixture with herbs or spices of choice.
Layer the veggies over the tuna, then dollop the hummus mixture on top. If the casserole looks a bit dry, drizzle on some of the reserved pasta water along with a little olive oil. Finish with salt and pepper.
Bake for 25-30 minutes or until the top is golden brown.
Serve warm and store leftovers in the fridge in an airtight container for up to 5 days.

Notes

Substitutes – Cooked rice, cooked quinoa, or cauliflower rice can be substituted for the pasta. Garlic hummus can be substituted for the plain hummus and minced garlic.

Cooking Tips – If doubling the recipe, use a 9×13 pan and add more oil to the pasta along with a bit of milk or broth if the pasta is dry. Feel free to combine all the ingredients before baking instead of layering. Omit tuna for a vegetarian option.

Meal Prep – Store prepared casserole in the fridge, covered, until ready to bake.

Storage Tips – For long term storage, freeze cooked casserole for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 354
Sugar: 2.6 g
Sodium: 620.2 mg
Fat: 9.9 g
Saturated Fat: 1.3 g
Carbohydrates: 40.3 g
Fiber: 12 g
Protein: 29.9 g
Cholesterol: 19 mg