Recipes and Cooking Gluten Free Asparagus-Tuna Casserole 4.8 (6) This tuna casserole recipe uses gluten-free pasta, flour, and bread crumbs, so it's safe to eat for anyone going gluten-free. Plus, this gluten-free casserole is ready to serve in just over an hour! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on September 17, 2014 Print Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 40 mins Bake Time: 25 mins Total Time: 65 mins Servings: 6 Jump to Nutrition Facts Ingredients 1 cup dried gluten-free penne pasta 1 pound tiny new potatoes, cut into 1/2-inch pieces 3 tablespoon butter ¼ cup chopped onion 2 tablespoon gluten-free all-purpose flour ⅛ teaspoon salt ⅛ teaspoon ground black pepper 2 ¼ cup milk 2 teaspoon finely shredded lemon peel 4 ounce provolone cheese, shredded (1 cup) 1 ½ pound fresh green, white, and/or purple asparagus spears, trimmed and cut into 1-inch pieces 3 4.5 ounce cans tuna packed in roasted garlic olive oil, undrained* ½ cup pitted kalamata olives, halved ¼ cup gluten-free soft bread crumbs 1 ounce Parmesan cheese, finely shredded (1/4 cup) Directions Preheat oven to 375°F. In a large saucepan cook pasta according to package directions, adding potatoes for the last 4 minutes of cooking; drain. Meanwhile, in a large Dutch oven heat 2 tablespoons of the butter over medium heat. Add onion; cook about 3 minutes or until tender, stirring occasionally. Stir in flour, salt, and pepper; cook and stir for 2 minutes. Gradually stir in milk; add lemon peel. Cook and stir until thickened and bubbly. Gradually add provolone, stirring until melted. Gently fold in cooked pasta mixture, asparagus, tuna, and olives. Transfer mixture to a 3-quart baking dish. For topping, in a small bowl heat the remaining butter over medium heat until melted. Stir in bread crumbs and Parmesan cheese. Sprinkle on top of tuna mixture. Bake for 25 to 30 minutes or until tuna mixture is heated through and topping is golden. *Tip: If tuna packed in garlic olive oil is not available, substitute tuna packed in oil and add 2 cloves of garlic, minced, when cooking the onion. Print Nutrition Facts (per serving) 518 Calories 28g Fat 38g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 518 % Daily Value * Total Fat 28g 36% Saturated Fat 11g 55% Cholesterol 65mg 22% Sodium 728mg 32% Total Carbohydrate 38g 14% Total Sugars 7g Protein 28g Vitamin C 11.3mg 57% Calcium 347mg 27% Iron 2.7mg 15% Potassium 806mg 17% Folate, total 48.8mcg Vitamin B-12 2.9mcg Vitamin B-6 0.4mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.