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.

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Recipe Details

All of the ingredients are gluten and dairy free. Eat while warm, or you can make this in advance and reheat later. I personally think it tastes even better the next day. The gluten free tuna noodle casserole lasts 2-3 days in the fridge.

I used Otto’s Naturals for the cassava flour, and Simply Nature brand for the French fried onions. For the casserole pan, I used a 2.2 quart Pyrex.

Gluten Free Ingredients

• Non-dairy butter
• Mushrooms
• Cassava flour
• Non-dairy milk
• Spices: nutmeg, salt & pepper
• Eggs
• Brown rice elbow noodles
• Mayo
• Dill
• Parsley
• Canned tuna
• Dairy free cheddar cheese
• Gluten free French fried onions

Substitutions:

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).

Gluten Free Tuna Noodle Casserole

This Gluten Free Tuna Noodle Casserole is also dairy free. A tummy friendly twist on the classic. Perfect for a crowd or meal prep.

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Prep Time 40 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 2 tbsp non-dairy butter
• 1 3/4 cup chopped mushrooms
• 1/4 cup cassava flour
• 2 1/3 cup non-dairy milk
• 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
• 10 oz canned tuna drained if needed
• 1/2 cup shredded dairy free cheddar cheese
• 1 cup gluten free French fried onions

Instructions

 

• 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. 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.

Keyword gluten free dinner ideas, gluten free meal prep, gluten free tuna noodle casserole, healthy casserole

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