Gluten Free Tuna Noodle Casserole

This delicious gluten free tuna noodle casserole recipe includes a cooking video so you can watch how to make your casserole. You’ll find the video right above the recipe card at the bottom of the post.

Gluten free tuna noodle casserole is my son’s favorite meal. Seriously, I could make it every week and Michael wouldn’t get tired of it. And that’s not surprising; it’s a creamy comforting and satisfying casserole.

Traditionally, tuna casserole is made with canned cream of mushroom soup. But canned cream of mushroom soups are usually not gluten free. No problem. My creamy mushroom soup is easy to make from scratch.

Ready? Let’s get started.

Instructions

*Free printable recipe card is available at the end of the post. 

Begin by making your sauce. Melt butter in a 3-quart saucepan over a medium heat until fragrant and bubbly. Then, add mushrooms, peppers, and onions. Cook, stirring occasionally until your veggies are tender, about 5 minutes.

Now stir in flour until it’s smooth and cook for another minute. Cooking the flour keeps your sauce from tasting like raw flour. 

Then turn off the flame and stir or whisk in milk. Finally, turn your flame back on to cook, stirring or whisking, until the sauce comes to a boil and is thickened. This will take about 10 minutes.

The mixture will thicken as it heats. Just keep stirring over a medium low heat. Make sure to scrape the bottom of you pot so the flour doesn’t stick.

Add parsley, and season with salt and pepper.

And there you go. You’ve just made fresh homemade cream of mushroom soup. When you make it yourself, you know what’s in it. 😊

Now add cheddar cheese to your creamy mushroom soup and stir until the cheese is melted.

Next drain three cans of tuna. (I recommend this wild tuna.) Break up the tuna into flakes with a fork and turn into a buttered baking dish.

Now stir in your hot cheesy mushroom sauce and cooked noodles. Fold everything together. 

Finally, pop your casserole into the oven until it’s bubbly and browned on top.

And get ready to dig in to this delicious classic tuna noodle casserole. It’s so unbelievably creamy and easy to make.

Pro Tips And Recipe Notes

• You will need 2 cups of cooked gluten free noodles for this recipe. I have used either Schar tagliatelle flat noodles or Jovial Foods tagliatelle flat ribbons for this recipe. These noodles mimic wide egg noodles used in traditional tuna noodle casserole. Go ahead with any pasta you would like.
• I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it’s done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well.
• This recipe is delicious with veggies added to the mix. What vegetables will you choose? Peas? Carrots? Beans? It’s your call.
• You can store leftovers in the fridge for up to five days.
• For a crunchy contrast, you can add a gluten free breadcrumbs topping. Before baking, just combine 1/3 cup each of parmesan and gluten free panko bread crumbs in a small bowl and sprinkle the mixture evenly over your casserole and dot the top with a tablespoon of butter, cut into small pieces.

Enjoy and happy cooking.

And if you make this tuna noodle casserole, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Love noodles? Try these recipes

Pasta recipe collection – This is a quick link to all my pasta recipes.

Gluten-Free Classic Italian Lasagna – This is my step by step guide with lots of photos and tips!

Gluten Free Spaghetti with Clam Sauce – This is my gluten free version of the Italian classic: spaghetti alle vongole. Spaghetti with briny clam sauce, white wine, and lots of garlic is light yet intensely flavorful.

Gluten Free Turkey Tetrazzini– This is a delicious combination of spaghetti and turkey in butter cream sauce; a great way to use up turkey leftovers. It’s so good.

Cabbage And Gluten Free Noodles – Also known as kaposztás tészta, kraut pletzlach or haluski, these gluten free cabbage and noodles are an easy comfort food you’ll love.

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Gluten Free Tuna Noodle Casserole

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Tuna noodle casserole is an old favorite that you can enjoy gluten-free and it only takes a few more minutes to make than the canned-soup kind.

Course Dinner

Cuisine American

Keyword easy tuna casserole, gluten free tuna pasta bake, healthy cream of mushroom soup, simple mushroom soup recipe, tuna noodle casserole from scratch

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 351kcal

Author Barbara Bianchi

Ingredients

• 4 tablespoons butter
• ¾ cup thinly sliced mushrooms
• ¼ cup diced red or green bell pepper
• ¼ cup finely chopped onions
• 1 teaspoon salt
• a dash of pepper
• ¼ cup GF all purpose baking flour
• 2 ½ cups milk
• ¾ cup grated cheddar cheese
• 3 five-ounce cans of tuna
• 2 cups cooked gluten-free noodles
• ¼ cup minced fresh parsley

Instructions

• Preheat your oven to 375℉
• Butter a 2-quart shallow baking dish. Set aside.
• Melt butter in a 3-quart saucepan over medium heat until fragrant and bubbly. Add mushrooms, peppers, and onions and cook, stirring occasionally until tender, about 5 minutes.

  Stir in GF flour and cook for 1 minute. Cooking the flour keeps your sauce from tasting like raw flour. 

  Remove from the heat and whisk the milk in. Then return to the heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes. The mixture will thicken as it heats. Just keep stirring over a medium low heat. Make sure to scrape the bottom of you pot so the flour doesn't stick.

  Stir in parsley, salt, and pepper.

  Remove from the heat and add cheddar cheese, whisk until melted.
• Drain tuna and turn into a bowl, breaking into flakes with a fork.

  Add to the baking dish. Stir in the hot cheese sauce and cooked pasta.

  Bake until bubbly and browned on top, 25 to 35 minutes. Serve and enjoy.

Notes

• You will need 2 cups of cooked gluten free noodles for this recipe. I have used either Schar tagliatelle flat noodles or Jovial Foods tagliatelle flat ribbons for this recipe. These noodles mimic wide egg noodles used in traditional tuna noodle casserole. Go ahead with any pasta you would like.
• I used button mushrooms for this recipe. You can go with cremini mushrooms or even shiitake or porcini mushrooms if you prefer.
• I recommend aged cheddar cheese that you grate yourself. Just give it a quick spin in the food processor. Zip, zip and it’s done. The pre-grated type that comes in a zip lock bag contains preservatives meant to keep the shreds from clumping together in the bag. It doesn’t melt quite as well.
• This recipe is delicious with veggies added to the mix. What vegetables will you choose? Peas? Carrots? Beans? It’s your call.
• You can store leftovers in the fridge for up to five days.
• For a crunchy contrast, you can add a gluten free breadcrumbs topping. Before baking, just combine 1/3 cup each of grated parmesan and gluten free panko bread crumbs in a small bowl and sprinkle the mixture evenly over your casserole and dot the top with a tablespoon of butter, cut into small pieces.

Nutrition

Calories: 351kcal

did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.