If you're looking for a comforting, crowd-pleasing meal that's both delicious and easy to make, look no further than this gluten-free Tuna Noodle Casserole recipe. Packed with flavor and wholesome ingredients, this dish is sure to become a family favorite. Keep reading to discover the secrets behind making this classic casserole with a healthy twist.

What is Tuna Noodle Casserole?
Tuna Noodle Casserole is a quintessential American comfort food that combines noodles, canned tuna, and a creamy sauce, often topped with a crunchy layer of breadcrumbs or cheese. This dish is a staple in many households due to its simplicity, affordability, and versatility. In this recipe, we’ve made it gluten-free and used wholesome ingredients to enhance the nutritional value without compromising on taste.
Ingredients List for Tuna Noodle Casserole
Here are the ingredients you'll need for this delicious gluten-free Tuna Noodle Casserole:
For the Casserole
- 12 ounces gluten-free noodles (brown rice pasta recommended)
- 1 tablespoon avocado oil
- 1 small yellow onion, finely chopped
- 10 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 teaspoon Italian seasoning
- 1 ¾ cups chicken broth (low-sodium recommended)
- 1 cup full-fat canned coconut milk
- 3 tablespoon gluten-free all-purpose flour
- 2 tablespoon rice vinegar or cider vinegar (or ¼ cup white wine)
- ¾ teaspoon sea salt (to taste)
- 1 cup peas (canned or frozen)
- 3 cans (5 ounces each) tuna in olive oil, undrained
- 1 cup grated cheddar cheese (or more to taste)
Optional Topping
- ½ cup super fine almond flour
- 2 tablespoon avocado oil
Substitutions and Variations
One of the best things about Tuna Noodle Casserole is its flexibility. Here are some substitutions and variations you can try:
- Noodles: If you’re not gluten-free, you can use regular egg noodles or any other pasta you prefer. For a healthier option, try whole wheat pasta or chickpea pasta.
- Milk: Instead of coconut milk, you can use regular milk, almond milk, or any dairy-free milk. Just be mindful that different milks may affect the creaminess of the sauce.
- Cheese: While cheddar is a classic choice, feel free to experiment with other cheeses like mozzarella, jack, colby jack, gruyere, or gouda. To make it dairy-free, use your favorite dairy-free cheese or skip the cheese altogether.
- Tuna: If you’re not a fan of tuna, you can substitute with canned salmon or cooked chicken.
- Vegetables: Add extra vegetables such as bell peppers, carrots, or spinach for added nutrition and flavor.
Step-by-Step Cooking Instructions

Follow these detailed steps to create your delicious Tuna Noodle Casserole:
- Cook the Noodles: Begin by cooking the noodles according to the package instructions. For brown rice pasta, cook for 10 minutes to leave the noodles al dente.
- Prepare the Sauce:
- Heat 1 tablespoon of avocado oil in a large skillet over medium-high heat.
- Add the finely chopped onion and sauté, stirring occasionally, until the onion begins to brown (about 8 minutes).
- Add the sliced mushrooms and minced garlic, and continue sautéing for another 2 minutes.
- Combine Ingredients for Sauce:
- Add 2 teaspoon of Italian seasoning, 1 ¾ cups chicken broth, 1 cup full-fat canned coconut milk, and 2 tablespoon rice vinegar (or cider vinegar/white wine) to the skillet.
- Bring the mixture to a full boil, then add 3 tablespoon of gluten-free all-purpose flour. Whisk well to remove any clumps.
- Continue cooking at a boil, whisking occasionally, until the sauce becomes very thick.
- Final Sauce Adjustments:
- Stir in ¾ teaspoon sea salt, 1 cup peas, 3 cans of tuna (including the oil), and 1 cup of grated cheddar cheese. Mix everything well.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit.
- Assemble the Casserole:
- Transfer the cooked noodles to a large casserole dish (13” x 9”).
- Pour the creamy sauce over the noodles and stir until well combined.
- Optional Topping:
- In a small bowl, mix ½ cup super fine almond flour with 2 tablespoon avocado oil.
- Sprinkle this mixture evenly over the casserole.
- Bake: Bake the casserole for 20 to 30 minutes, until it is bubbling and the topping is golden brown.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy your comforting, gluten-free Tuna Noodle Casserole!
Common Mistakes to Avoid
To ensure your Tuna Noodle Casserole turns out perfectly every time, avoid these common mistakes:
- Overcooking the noodles: Cook the noodles just until al dente, as they will continue to cook when baked in the casserole.
- Skipping the whisking: Make sure to whisk the sauce thoroughly to avoid clumps and ensure a smooth, creamy texture.
- Not draining canned vegetables: If using canned peas, drain them well to avoid excess moisture in the casserole.
- Using low-fat milk: Full-fat coconut milk or another rich milk is essential for a creamy sauce. Low-fat options may result in a watery casserole.
Serving and Presentation Tips
The presentation of your Tuna Noodle Casserole can make it even more appealing. Here are some tips to serve and present it beautifully:
How to Serve Tuna Noodle Casserole
- Garnish: Sprinkle fresh herbs like parsley or chives on top before serving for a pop of color and freshness.
- Side Dishes: Serve with a crisp green salad or steamed vegetables for a balanced meal. Garlic bread also makes a great accompaniment.
- Portioning: For a family dinner, serve the casserole straight from the baking dish. For a more formal presentation, portion the casserole onto individual plates.
Presentation Ideas for Tuna Noodle Casserole
- Layering: When assembling the casserole, ensure even layering of noodles and sauce for a visually appealing cross-section when served.
- Topping Variations: Experiment with different toppings like crushed gluten-free crackers or panko breadcrumbs mixed with Parmesan cheese for added texture and flavor.
- Baking Dish: Use a decorative baking dish to add an extra touch of elegance to your presentation.
Tuna Noodle Casserole Recipe Tips
- Make-Ahead: This casserole can be assembled a day ahead and refrigerated until ready to bake. Just add an extra 10 minutes to the baking time if cooking from cold.
- Freezing: Tuna Noodle Casserole freezes well. After assembling, cover tightly with foil and freeze. When ready to eat, bake from frozen at 375°F for about 50-60 minutes.
- Reheating: Leftovers can be reheated in the oven or microwave. For best results, cover with foil when reheating in the oven to prevent the top from over-browning.
Frequently Asked Questions (FAQs)
Q: Can I use fresh tuna instead of canned?
A: Yes, fresh tuna can be used. Cook it beforehand and flake it into the casserole mixture.
Q: How can I make this dish dairy-free?
A: Use dairy-free cheese or omit the cheese entirely. Ensure all other ingredients like the butter or milk alternatives are also dairy-free.
Q: Can I add other vegetables to the casserole?
A: Absolutely! Feel free to add vegetables like bell peppers, carrots, or spinach for extra flavor and nutrition.
Q: What can I use instead of almond flour for the topping?
A: Gluten-free breadcrumbs or crushed gluten-free crackers make great alternatives to almond flour.
Q: Is it necessary to use avocado oil?
A: No, you can substitute avocado oil with olive oil or another cooking oil of your choice.
Conclusion
This gluten-free Tuna Noodle Casserole is a comforting, nutritious, and versatile dish that's perfect for any occasion. Whether you're looking for a quick weeknight dinner or a dish to impress at a potluck, this casserole has you covered. With its creamy sauce, hearty tuna, and tender noodles, it's sure to be a hit with everyone at the table. Give it a try and enjoy the delicious, home-cooked goodness!
PrintTuna Noodle Casserole Recipe
Enjoy a savory, gluten-free Tuna Noodle Casserole packed with wholesome ingredients like brown rice pasta, mushrooms, peas, and cheddar cheese. This comforting dish is ideal for gluten-free diets and brims with flavor, making it a family favorite.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 12 ounces gluten-free noodles (brown rice pasta recommended)
- 1 Tbsp avocado oil
- 1 small yellow onion, finely chopped
- 10 ounces baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 2 tsp Italian seasoning
- 1 ¾ cups chicken broth (low-sodium recommended)
- 1 cup full-fat canned coconut milk
- 3 Tbsp gluten-free all-purpose flour
- 2 Tbsp rice vinegar or cider vinegar (or ¼ cup white wine)
- ¾ tsp sea salt (to taste)
- 1 cup peas (canned or frozen)
- 3 cans (5 ounces each) tuna in olive oil, undrained
- 1 cup grated cheddar cheese (or more to taste)
Optional Topping:
- ½ cup super fine almond flour
- 2 Tbsp avocado oil
Instructions
- Cook the gluten-free noodles according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon avocado oil over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes.
- Add the sliced mushrooms and minced garlic. Cook until mushrooms are tender, about 5-7 minutes.
- Stir in the Italian seasoning and gluten-free all-purpose flour. Cook for 1-2 minutes.
- Gradually whisk in the chicken broth and coconut milk. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the rice vinegar (or cider vinegar/white wine) and sea salt.
- Add the peas and undrained tuna, mixing well.
- Fold in the cooked noodles and 1 cup grated cheddar cheese. Mix until combined.
- Transfer the mixture to a greased baking dish.
- For the optional topping, mix the super fine almond flour and 2 tablespoon avocado oil. Sprinkle over the casserole.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the casserole is bubbly and the top is golden.
Notes
- For a dairy-free version, use dairy-free cheddar cheese.
- Adjust seasoning and cheese to taste.
- Great for meal prep; can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 serving (⅙ of casserole)
- Calories: 400kcal
- Sugar: 3g
- Sodium: 600mg
Leave a Reply