Gluten Free Tuna Noodle Casserole

Gluten free tuna noodle casserole is an old favorite you’ll love and it only takes a few more minutes to make than the condensed-soup kind.

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 condensed cream of mushroom soup. But canned cream of mushroom soups are usually not gluten free, No problem. Creamy mushroom soup is easy to make from scratch.

Simple Mushroom Soup Recipe

(For Your Tuna Noodle Casserole’s Sauce)

Here’s how to make creamy mushroom soup from scratch. Once you know how to do this, you can use it anytime a recipe calls for cream of mushroom soup.

First 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 and cook for another minute.

Then remove your saucepan from the heat and whisk in milk. Finally, return the mixture back to the heat and cook, whisking, until the sauce comes to a boil and is thickened. This will take about 10 minutes.

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

How To Make Gluten Free Tuna Noodle Casserole

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

Now continue making your tuna noodle casserole. Turn off the burner on your stove. Add cheddar cheese to your creamy mushroom sauce and whisk until the cheese is melted.

Next drain two 5-ounce cans of tuna and place the tuna in a large mixing bowl. (I recommend this wild tuna.) Break up the tuna into flakes with a fork.

Now stir in your hot cheesy mushroom sauce, cooked noodles, and season with parsley, salt, and pepper. Now turn the mixture into a buttered baking dish.

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; a little too easy, really.

Pro Tips And Recipe Notes

• You will need 2 cups of cooked gluten free noodles for this recipe. I use Dr. Schar TAGLIATELLE for a wide pasta which mimics wide egg noodles. Go ahead with any pasta you would like.
• This recipe is delicious with veggies added to the mix. What vegetables will you choose? Peas? Carrots? Beans? It’s up to you.
• This recipe includes a simple cream of mushroom soup recipe. Once you know how to do this, you can use it anytime a recipe calls for cream of mushroom soup. For this reason, you may want to bookmark this recipe. 😊

Enjoy and have a happy, healthy week.

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

MORE RECIPES YOU’LL LOVE

Gluten-Free Classic Italian Lasagna (Step by step guide with lots of photos and tips!)

Gluten Free Spaghetti with Clam Sauce

Gluten Free Swedish Meatballs

Gluten Free Spaghetti And Meatballs

One Pan Chicken Alfredo

Gluten Free Turkey Tetrazzini

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Gluten Free Tuna Noodle Casserole

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 condensed-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

Cook Time 30 minutes

Total Time 50 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
• ¼ cup Bob’s Red Mill GF All Purpose Baking Flour
• 2 ½ cups milk
• ¾ cup grated cheddar cheese
• Two 5-ounce cans of tuna
• 2 cups cooked pasta. Here I used Dr. Schar TAGLIATELLE for a wide pasta which mimics wide egg noodles)
• ¼ cup minced fresh parsley
• Salt and pepper to taste

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, onions, and cook, stirring occasionally until tender, about 5 minutes.

  Stir in GF flour and cook for 1 minute. Remove from the heat and whisk the milk in. Return to the heat and cook, whisking, until the sauce comes to a boil and is thickened, about 10 minutes.

  Remove from the heat and add cheddar cheese, whisk until melted.
• Drain tuna and turn into a large bowl, breaking into flakes with a fork. Stir in the hot cheese sauce, cooked pasta, parsley, salt, and pepper.

  Pour the mixture into the baking dish. 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 use Dr. Schar TAGLIATELLE for a wide pasta which mimics wide egg noodles. Go ahead with any pasta you would like.
• This recipe is delicious with veggies added to the mix. What vegetables will you choose? Peas? Carrots? Beans? It’s up to you.
• This recipe includes a simple cream of mushroom soup recipe. Once you know how to do this, you can use it anytime a recipe calls for cream of mushroom soup. For this reason, you may want to bookmark this recipe. 😊

Nutrition

Calories: 351kcal

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