Making Gluten Free Tuna Casserole from scratch is easy and ends up tasting FAR better than traditional Tuna casserole. Here's my recipe, which is sure to please the whole family!
Mix a can of cream of mushroom soup with some tuna, toss in some cooked noodles, and bam - you’re done. The ultimate comfort food, in minutes!
If canned cream of mushroom soup isn’t your thing, there’s always other canned soup options - cream of celery, cream of broccoli, cream of asparagus... IF you can have gluten, anyway.
The original version of this easy tuna noodle casserole recipe was featured in one of my Beyond Flour cookbooks, around a decade ago.
At the time, gluten free cream of mushroom soup wasn’t really a thing - certainly no where I’d shopped. If there was a gluten-free alternative anywhere, it probably cost 5-6x as much as the gluten version!
This easy gluten free tuna noodle casserole features a flavorful, creamy sauce. Basically a white sauce, built over a pile of sauteed aromatic veggies!
Fresh ingredients make for a nicer, refined flavour... So why not add a bit of wine?
This classic comfort food casserole is nice and rich, with amazing flavor. It’s definitely a departure from the uniform flavour blanket that canned soup gives traditional recipes!
Even if you're not a tuna fan, the albacore tuna doesn't scream "canned tuna" - my husband is not a fan of “fishy fish”, but will down a bowl of this in no time.
Sure, it may sound involved as I describe it just now, but it’s actually an easy dinner recipe. You can definitely throw it together on a busy weeknight, AND the leftovers reheat well, for a future easy weeknight meal.
Anyway, let’s get to it!
Update: Now I also have a Keto Tuna Noodle Casserole Recipe!
Ingredients
This healthy tuna noodle casserole uses relatively simple ingredients - mostly pantry staples, and things you can easily find in your local grocery store.
A few notes for you:
Canned Tuna
I use 2 cans of tuna in this recipe - preferably Solid White Albacore Tuna.
Yes, it’s a bit more expensive, but it’s also just better - taste and texture - than the cheaper alternatives.
If I’m going to the effort of making a healthier tuna noodle casserole, I like it to be as fantastic as it could be!
That said, groceries are definitely getting more expensive - and you can definitely use 2 cans of whatever tuna you have on hand, or what’s on sale.
Dry Gluten Free Pasta
You can use your favorite brand of gluten-free pasta- there are a lot of gf pastas to choose from - as long as it holds together well when cooked.
I like to make this easy tuna casserole recipe with Brown Rice Pasta*, but Chickpea Pasta and Lentil Pasta are also good options for gluten-free noodles.
Gluten-Free Egg Noodles exist, but I haven’t actually tried them in this recipe. If you do, be sure to let me know how it goes!
* Specifically, Tinkyada Brown Rice Pasta Spirals... when I can find it in grocery stores, anyway!
Produce
This recipe uses a few different kinds of vegetables - both fresh and frozen - to get the best flavour possible.
I use fresh onion, celery, and mushrooms (either crimini or button), along with some frozen peas.
If you prefer celery to mushrooms - or vice versa - you can leave one out and just double the amount of the other.
Also, my husband wants me to specify that while the amount of peas I call for is acceptable for most people (Or BALANCED!), he would double the amount, as he really, REALLY likes peas.
You do you!
Gluten-Free Breadcrumbs
Panko breadcrumbs are a pretty common topping for classic tuna noodle casserole, and you can even buy Gluten Free Panko Bread Crumbs.
I tend to not have it on hand, though, and usually end up using crushed up plain potato chips. Use whichever you like!
Cheese
While many people seem to make their tuna casserole with cheddar cheese, I like using shredded Parmesan cheese in this gluten free casserole.
I just think it tastes a bit more refined - if I’m going to make a tuna pasta bake from scratch, I like it to taste higher end!
White Rice Flour
I have only ever made this recipe with White Rice Flour, as I find it make the best sauces and roux, of all the gluten free flour options.
If you want to substitute a bit of corn starch, go with 2 tablespoon and toss it with the Parmesan that’s going into the sauce, rather than make a roux or stirring it right into the sauce.
I would not recommend using a gluten free all purpose flour, as they can behave unpredictably (varying ingredients), and usually contain xanthan gum.
Dry White Wine
I use a little dry white wine for a bit a refined flavour and acidity - usually Sauvignon Blanc, Chardonnay, or Pinot Grigio.
I do NOT recommend using cooking wine, as it generally doesn’t taste good, and tends to be really salty.
The alcohol completely cooks off in the simmering process, but feel free to skip the wine if you’d like - just replace it with the same amount of additional chicken broth.
I recommend adding a teaspoon or so of lemon juice or vinegar to the broth, just to brighten the sauce up a bit, in the absence of the wine.
Everything Else
Rounding out this recipe, you will need:
Heavy Whipping Cream
Chicken Broth (Or Vegetable Broth)
Butter
Olive Oil
Salt and Pepper
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How to Make Gluten Free Tuna Noodle Casserole
The full recipe is in the printable recipe card at the end of this post, here is the visual walk through:
Preheat oven to 375 F, spray a 9 x 13" baking pan or casserole dish with nonstick spray.
Following package directions, cook noodles over medium heat just to al dente. Drain and set aside when done.
While cooking the noodles:
In a food processor, blitz celery and onion together until finely chopped.
Add celery and onion to a large saucepan along with olive oil and mushrooms. Season with a little salt and pepper.
Cook vegetables over medium-high heat for 5-10 minutes, until vegetables go soft and onions/celery are translucent.
Add wine, whisking until flour mixture is smooth.
Stir in the heavy cream, heat just to a simmer - do not allow it to boil.
Drain tuna, add to pot and break it up a bit as you stir to combine.
Season with salt and pepper, to taste.
Finally, gently fold the cooked and drained noodles into the tuna mixture.
Bake for 15 minutes, serve hot.
Leftover Casserole
Leftover tuna casserole can be cooled to almost room temperature, then either covered with plastic wrap or transferred to an airtight container and kept in the fridge for up to 4 days.
Best served reheated.
More Gluten-Free Main Dish Recipes
Looking for more dinner ideas for the whole family? I’ve got you covered, with all kinds of tasty gluten free recipes!
Chicken Cordon Bleu (Low Carb)
Creamy Mustard Chicken
Elk Bourguignon
Gluten-Free Bacon Poutine Pizza
Gluten Free Beet Gnocchi
Gluten-Free Chicken Mushroom Tourtiere
Keto Chicken Pot Pie Soup
Gluten-Free Coconut Shrimp
Gluten Free Cod Au Gratin
Gluten-Free Cod Cheeks & Dressing
Gluten Free Crab Cakes
Gluten-Free Creamy Chicken Wild Rice Soup
Gluten Free Creamy Creole Pasta
Gluten -Free Creamy Creole Soup
Gluten Free Fennel Chicken Soup
Gluten Free Detroit Style Pizza
Gluten-Free Fish Fingers & Custard
Gluten Free French Onion Soup Tart
Gluten-Free Fried Chicken
Gluten Free Perogies
Gluten-Free Sesame Chicken
Gluten Free Spicy Orange Chicken
Gluten-Free Square Root Tart
Gluten Free Tourtiere
Keto Taco Soup
Mushroom Risotto
Pesto Chicken Lasagna (Low Carb)
Spinach Feta Lasagna (Low Carb)
Gluten Free Tuna Casserole
Equipment
- 9 x 13 Baking Dish
Ingredients
- 1 lb Dry Gluten-Free Pasta
- 1 Small Onion
- 6 Ribs Celery
- 2 tablespoon Olive Oil
- 8 oz Crimini or Button Mushrooms chopped
- Salt and Pepper
- ¼ cup Butter
- ¼ cup White Rice Flour
- ½ cup Dry White Wine or chicken broth
- 1 ¾ cups Chicken Broth
- 1 cup Heavy Whipping Cream
- 1 ½ cups Shredded Parmesan Cheese divided
- 1 cup Frozen Peas or more if you like.
- 2 Cans Solid White Albacore Tuna
- Salt and Ground Black Pepper
- 1 cup Crushed Plain Potato Chips or Gluten Free Panko Crumbs
Instructions
- Preheat oven to 375 F, spray a 9 x 13" baking pan with nonstick spray.
- Cook noodles just to al dente, drain and set aside when done.
- While cooking the noodles:
- In a food processor, blitz celery and onion together until finely chopped.
- Add celery and onion to a large saucepan along with olive oil and mushrooms. Season with a little salt and pepper.
- Cook vegetables over medium-high heat for 5-10 minutes, until vegetables go soft and onions/celery are translucent.
- Add butter, allow to fully melt, then whisk in rice flour. Add wine, whisking until flour mixture is smooth.
- Carefully pour in the chicken broth, bring just to a boil. Stir in the heavy cream, heat just to a simmer - do not allow it to boil.
- Stir in half of the Parmesan, and the frozen peas.
- Drain tuna, add to pot and break it up a bit as you stir to combine. Season with salt and pepper, to taste.
- Finally, gently fold in the cooked and drained noodles.
- Transfer noodle mixture to the prepared baking dish, top with remaining Parmesan and crushed chips.
- Bake for 15 minutes, serve hot.
Notes
Nutrition
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So good! A great way to add a few veggies to a comfort food without sacrificing taste or texture. Makes a generous portion and great left overs!