Gluten Free Turkey Casserole

Gluten Free Turkey Casserole


Prep time: 15 minutes

Cooking time: 40 minutes

Servings: 6



1 ½ cups gluten free quinoa elbow macaroni

3 Tbsp butter

3 Tbsp quinoa flour or chickpea flour

3 ½ cups 2% milk

1 can gluten free cream of mushroom soup

½ cup diced red pepper

½ cup diced celery

¼ cup chopped green onion

1 tsp garam masala (spice)

1 tsp dried tarragon

1 cup shredded cheddar cheese

½ tsp sea salt

3 to 4 cups cubed skinless cooked turkey

½ cup crushed corn chips



  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook the gluten free quinoa macaroni in boiling water, according to directions on the macaroni package. Cook only until firm, not too soft. Drain and rinse with cold water.
  • Melt the butter in a large saucepan over medium heat. Whisk in the quinoa flour. Cook while stirring until it is a light golden colour, 3 to 4 minutes.
  • Add the milk to the flour mixture while whisking continuously. Add the cream of mushroom soup, red pepper, celery, green onion, tarragon and garam masala. Stir until smooth. Bring to a simmer and cook for about 2 minutes. Remove from heat.
  • Stir the shredded cheese into the hot creamy mixture, until the cheese is completely stirred in.
  • In a large bowl stir together the cooked macaroni, creamy cheese mixture and the turkey – mix well. Pour into a buttered lasagna dish or large casserole dish. Sprinkle crushed corn chips on top.
  • Bake for about 30 minutes, or until the top is golden brown and the sauce is bubbling.