Gluten Free Tuna Noodle Casserole

Published by livwelleatwell on

Gluten Free Tuna Noodle Casserole

free from: gluten, dairy, soy and refined-sugar

Tuna casserole has always been one of my favorite meals that my mom makes. It is so comforting and nourishing, even though I don’t usually like tuna!

Since changing my diet a few years ago, I have not been able to enjoy this classic and have really missed it. Together, my mom and I finally figured out how to make it easier on the stomach while still maintaining its perfect flavor and texture: Gluten Free Tuna Noodle Casserole.

This recipe is really dear to my heart, I hope you enjoy it as much as I do! All of the ingredients are gluten and dairy free. I know onions are not the easiest on the tummy for some, so feel free to omit but you may want to replace with something else crunchy like gluten free bread crumbs (I have not personally tested this, but it should work).

The following recipe makes six servings of Gluten Free Tuna Noodle Casserole:

  • 2 tbsp non-dairy butter
  • 1 3/4 cup chopped mushrooms
  • 1/4 cup cassava flour (I used Otto’s Naturals)
  • 2 1/3 cup non-dairy milk (I used oat)
  • Spices: nutmeg, salt & pepper
  • 2 eggs
  • 1 1/2 cup brown rice elbow noodles (uncooked)
  • 1/4 cup mayo
  • 1/2 tsp dill
  • 1 tbsp parsley
  • 10oz canned tuna (drained if needed)
  • 1/2 cup shredded dairy free cheddar cheese
  • 1 cup gluten free French fried onions – I used this brand

In a sauce pan, heat butter and mushrooms on medium heat. Sauté for a few minutes, stirring occasionally. Then add in flour and stir thoroughly. Slowly pour in 2 cups of non-dairy milk and whisk together. Add in a pinch of nutmeg, salt and pepper. Bring to a boil and then reduce heat and let simmer for a few minutes until thick. Take off heat and set aside once done.

Meanwhile, hard boil your eggs in a saucepan with water for 15 minutes. Once done, set eggs in cold water to cool. Once cooled, remove shells and chop eggs. Cook pasta according to package directions and drain once done. Set eggs and pasta aside for now.

Now preheat oven to 350F. Add your mushroom roux from earlier to a large bowl. Then add in mayo, dill, parsley and 1/3 cup non-dairy milk. Stir together and mix in tuna and cheese. Slowly fold in the cooked pasta and eggs.

Scoop mixture into a casserole dish (I used a 2.2 quart Pyrex). Bake for 30 minutes, then remove from oven and sprinkle French fried onions across the top. Bake for 5 more minutes then take out of oven to cool for a couple minutes.

Eat while warm, or you can make this in advance and reheat later! I personally think it tastes even better the next day. Lasts 2-3 days in the fridge.

Categories: RecipesSavory


Debra Guzzardo · January 7, 2021 at 12:29 am

This looks so delicious.

Leave a Reply

%d bloggers like this: