This Gluten-Free Tuna Noodle Casserole is a creamy, comforting classic made without
gluten. With tender pasta, savory tuna, and a rich, cheesy sauce, it’s a family-friendly dish
perfect for a weeknight dinner.
Instructions:
Cook the Pasta
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the gluten-free pasta according to the package instructions until al dente.
Drain and set aside.
Make the Creamy Sauce
- In a large bowl, combine:
a. Gluten-free cream of mushroom soup
b. Milk
c. Garlic powder, onion powder, salt, and pepper
Mix it All Together
- Stir in the drained tuna, frozen peas, and cooked pasta until evenly coated.
Assemble the Casserole
- Pour the mixture into the prepared baking dish and spread it evenly.
- Sprinkle the shredded cheddar cheese on top.
Add the Topping
- In a small bowl, mix gluten-free breadcrumbs with melted butter.
- Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the Casserole
- Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and
the breadcrumbs are golden brown. - Allow it to cool for 5 minutes before serving.
Serve and Enjoy
Garnish with fresh parsley and serve warm. This casserole pairs well with a simple green
salad or roasted vegetables.
FAQs:
Can I make this dairy-free?
Yes! Use dairy-free cheese, almond milk, and a dairy-free cream soup alternative.
What’s the best gluten-free pasta for casseroles?
Choose a sturdy variety like brown rice, chickpea, or quinoa pasta—they hold up well
during baking.
Can I freeze gluten-free tuna noodle casserole?
Absolutely—assemble the casserole without baking, wrap it tightly, and freeze for up to 3
months. Bake from frozen at 350°F (175°C) for 45-50 minutes.
How do I make homemade gluten-free cream of mushroom soup?
- Sauté 8 oz chopped mushrooms in 2 tablespoons butter.
- Stir in 2 tablespoons gluten-free flour and cook for 1 minute.
- Add 1 cup broth and ½ cup milk, simmer until thickened.
