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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 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
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
  • 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.

Video

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