gluten free tuna noodle casserole recipe

Written ByJenny Smyth Posted on
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The Best gluten free tuna noodle casserole recipe

I’ve always been a fan of tuna noodle casserole, and I’m excited to share this gluten-free version with you. As a busy mom, I love that this recipe is easy to make and can be adapted to suit my family’s dietary needs. The original recipe, which originated in the 1950s, was a staple in many American households.

It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion. My kids love helping me assemble the casserole, and it’s a great way to get them involved in cooking. One of the best things about this recipe is that it’s incredibly versatile – you can customize it to suit your taste preferences and dietary needs.

I’ve made it with gluten-free pasta, which is a game-changer for those with gluten intolerance or sensitivity. The key to making this dish successful is using high-quality ingredients, especially the canned tuna. Look for one that’s low in mercury and packed in water or olive oil.

This ensures that the tuna doesn’t overpower the other flavors in the dish. When it comes to the noodles, I prefer using a gluten-free variety that’s made from rice or corn flour. These types of noodles hold up well to the creamy sauce and won’t become mushy during baking.

In terms of technique, I like to cook the noodles al dente before assembling the casserole. This helps them retain their texture and prevents them from becoming overcooked during baking.

Gluten Free Tuna Noodle Casserole

Gluten Free Tuna Noodle Casserole

4.8 from 1320 votes

A creamy and comforting casserole made with gluten free pasta, tuna, and a rich sauce. This dish is baked until bubbly and golden, perfect for a quick weeknight dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Casserole

8 oz gluten free elbow macaroni
2 cans (5 oz each) tuna, drained
1 cup frozen peas
1/2 cup diced onion
1/2 cup diced celery
1 cup gluten free breadcrumbs
2 tbsp unsalted butter, melted

For the Sauce

3 tbsp unsalted butter
3 tbsp gluten free all-purpose flour
2 cups whole milk
1 cup gluten free chicken broth
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 cup shredded cheddar cheese

👨‍🍳Directions

1Preheat the oven to 375°F.
2Bring a large pot of salted water to a boil and cook the gluten free elbow macaroni according to package directions until al dente, about 8 to 10 minutes.
3Drain the pasta and set it aside.
4In a medium saucepan over medium heat, melt 3 tablespoons of butter.
5Whisk in the gluten free flour and cook for 1 minute, stirring constantly, until the mixture is smooth and bubbly.
6Gradually whisk in the milk and chicken broth, then add the salt, black pepper, and garlic powder.
7Continue cooking over medium heat, whisking frequently, until the sauce thickens and comes to a gentle simmer, about 5 to 7 minutes.
8Remove the saucepan from the heat and stir in the shredded cheddar cheese until fully melted and smooth.
9Add the drained tuna, frozen peas, diced onion, and diced celery, and mix until well combined.
10Add the cooked gluten free pasta to the sauce mixture and stir until all the pasta is evenly coated.
11Transfer the entire mixture to a greased 9×13 inch baking dish and spread it into an even layer.
12In a small bowl, combine the gluten free breadcrumbs with 2 tablespoons of melted butter and toss until the breadcrumbs are evenly moistened.
13Sprinkle the breadcrumb mixture over the top of the casserole.
14Bake the casserole in the preheated oven for 25 to 30 minutes, until the sauce is bubbly and the top is golden brown.
15Let it cool for 5 minutes before serving.

🔧Equipment

Large pot
Medium saucepan
9×13 inch baking dish
Mixing bowl
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 16g💛Saturated Fat: 9g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 38g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a dairy-free version, use plant-based butter, milk, and cheese. Ensure all ingredients are certified gluten free to avoid cross-contamination.

Watch Video Of How Gluten Free Tuna Noodle Casserole Works

This gluten free tuna noodle casserole stores well in the fridge for up to three days. To reheat, I usually pop a serving in the microwave for a quick lunch, but for a crispy top again, I put it in a 350 degree oven for about 10 minutes.

You can also freeze the unbaked casserole for up to two months, just thaw it overnight before baking. For serving, I like to pair it with a simple green salad or some roasted vegetables.

It is also great for family gatherings because it is easy to double and everyone loves it. This recipe is always a good idea because it is comforting, gluten free, and made with simple ingredients you probably already have.

❓ Frequently Asked Questions About Gluten Free Tuna Noodle Casserole

1. Can I use any gluten free pasta for this casserole?

Yes, you can use any gluten free pasta shape you like. I prefer elbow macaroni or rotini because they hold the sauce well. Just be careful not to overcook it, as gluten free pasta can get mushy. Cook it al dente, about one minute less than the package directions.

2. What is the best way to make the sauce gluten free?

The best way is to make a roux with gluten free all purpose flour and butter. Cook the flour for a minute or two to remove the raw taste, then whisk in milk slowly. This creates a smooth, creamy sauce without any lumps. You can also use a gluten free cream of mushroom soup if you prefer.

3. Can I make this casserole dairy free as well?

Absolutely. Use dairy free butter and unsweetened almond or oat milk for the sauce. For the cheese topping, choose a dairy free shredded cheese that melts well. The flavor will be slightly different but still delicious.

4. How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 1 to 2 minutes. For a crispy top, reheat in a 350 degree oven for about 10 minutes. You can also freeze the unbaked casserole for up to 2 months.

5. Can I add other vegetables to this casserole?

Yes, you can add chopped broccoli, carrots, or mushrooms. Just saute them briefly before adding to the casserole so they are tender. Peas are classic, but feel free to mix it up based on what you have on hand.

6. Why does my gluten free casserole sometimes turn out watery?

This can happen if the pasta absorbs too much moisture or if the sauce is too thin. Make sure to drain the pasta well after cooking and let the sauce simmer until it thickens before mixing everything together. Also, do not overbake the casserole, as that can release extra liquid.

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