Gluten Free Tuna Noodle Casserole 

There’s a certain smell that instantly transports you back to childhood: the warm, creamy, savory aroma of a tuna noodle casserole baking in the oven. It’s the taste of cozy weeknights and simple satisfaction. But if you’re navigating a gluten-free lifestyle, that classic comfort food can feel like a distant memory. Until now. This Gluten Free Tuna Noodle Casserole is here to reclaim your comfort food joy, without a single compromise on flavor or that iconic, creamy texture.

We’re taking the classic blueprint and rebuilding it with smart, wholesome ingredients, resulting in a casserole that’s arguably better than the original, rich, hearty, and 100% gluten-free.

WHY THIS GLUTEN FREE TUNA NOODLE CASSEROLE RECIPE WORKS

This Gluten Free Tuna Noodle Casserole recipe proves that “gluten-free” doesn’t mean “flavor-free.” First, we create a luxuriously creamy sauce from scratch using a gluten-free flour blend, ensuring no weird aftertastes or stabilizers. Second, we solve the gluten-free pasta puzzle by choosing the right shape and slightly undercooking it, so it holds up beautifully in the bake. Third, we pack it with flavor enhancers like Dijon mustard, lemon, and fresh herbs to create depth that keeps every bite interesting. Finally, it’s a complete, nourishing meal in one dish, loaded with protein and veggies. This is the comforting, dependable casserole you’ve been craving.

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INGREDIENTS: BUILDING A BETTER GLUTEN FREE TUNA NOODLE CASSEROLE

Gather these simple, whole-food ingredients for a Gluten Free Tuna Noodle Casserole that nourishes and satisfies.

For the Casserole Base:

• 10 oz gluten-free pasta shells or fusilli: Shells are ideal for catching the sauce. Brands like Barilla, Jovial, or Banza work well.
• 2 tbsp olive oil or unsalted butter
• 1 medium yellow onion, finely diced
• 3 celery stalks, finely diced
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini or white)
• 1/4 cup gluten-free all-purpose flour blend (e.g., Bob’s Red Mill 1-to-1)
• 2 cups milk (whole, 2%, or unsweetened plain almond milk)
• 1 cup chicken or vegetable broth
• 2 (5 oz) cans solid white albacore tuna in water, drained well
• 1 cup frozen peas

For the Flavor Boost & Topping:

• 1 cup shredded sharp cheddar cheese (divided, check for gluten-free label)
• 1/4 cup grated Parmesan cheese
• 2 tbsp Dijon mustard
• 1 tbsp fresh lemon juice
• 2 tbsp fresh parsley, chopped
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Salt and black pepper to taste
• 1 cup gluten-free crispy fried onions (like French’s) or 1/2 cup crushed gluten-free crackers mixed with 1 tbsp melted butter.

TOOLS YOU’LL NEED

A large pot for pasta, a large skillet or Dutch oven for the sauce, a 9×13 inch baking dish, and a whisk.

STEP-BY-STEP: HOW TO MAKE THE PERFECT GLUTEN FREE CASSEROLE

Follow these steps for a flawless, crowd-pleasing result.

1. COOK THE PASTA (UNDERCOOK IT!)

Preheat your oven to 375°F (190°C). Cook the gluten-free pasta in salted boiling water for 2-3 minutes LESS than the package directions suggest. It should be quite al dente. Drain and rinse briefly with cool water to stop the cooking. This prevents mushy pasta in the final bake.

2. BUILD THE CREAMY SAUCE BASE

In your large skillet or Dutch oven, heat the oil over medium heat. Add the onion and celery, cooking for 5-6 minutes until softened. Add the mushrooms and cook until they release their liquid and brown, about 8 minutes. Add the garlic and cook for 1 more minute until fragrant.

3. CREATE THE ROUX & SAUCE

Sprinkle the gluten-free flour over the vegetable mixture. Cook, stirring constantly, for 1-2 minutes to cook out the raw flour taste. Slowly pour in the milk and broth, whisking continuously to prevent lumps. Bring to a gentle simmer, whisking often, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.

4. COMBINE EVERYTHING

Remove the sauce from heat. Stir in 3/4 cup of the cheddar cheese, all of the Parmesan, Dijon mustard, lemon juice, parsley, thyme, smoked paprika, salt, and pepper. Gently fold in the drained tuna, frozen peas, and the undercooked pasta until everything is evenly coated.

5. ASSEMBLE AND BAKE

Pour the mixture into your greased 9×13 baking dish. Sprinkle the remaining 1/4 cup cheddar cheese evenly over the top. Bake uncovered for 20 minutes. Remove from the oven, sprinkle the gluten-free fried onions (or cracker topping) evenly over the top, and bake for another 5-10 minutes, until the casserole is bubbly around the edges and the top is golden.

6. REST AND SERVE

Let the Gluten Free Tuna Noodle Casserole rest for 10 minutes after removing it from the oven. This allows the sauce to set slightly, making it easier to serve perfect scoops.

THE SECRET TO NON-MUSHY GLUTEN FREE PASTA

This is the #1 rule for success: Drastically undercook your gluten-free pasta before adding it to the casserole. GF pasta continues to absorb liquid and soften during the baking process. Starting with al dente (even slightly firm) pasta ensures it will be perfectly tender, not gummy, in the final dish.

PRO TIPS FOR GLUTEN FREE TUNA NOODLE CASSEROLE PERFECTION

• Choose Sturdy Pasta Shapes: Shells, rotini, or cavatappi hold their shape and trap sauce better than long, thin noodles.
• Don’t Skip the Mushrooms: They add a deep, savory umami (meaty) flavor that compensates for any creaminess lost by not using canned soup.
• Rinse the Pasta: A quick rinse with cool water after draining stops the cooking process and removes excess starch, preventing clumping.
• Make it Dairy-Free: Use vegan butter, unsweetened almond milk, and dairy-free cheeses. The sauce base is very adaptable.

VARIATIONS YOU’LL LOVE

• “Cheesier” Version: Add 1/2 cup of cream cheese to the sauce when you add the milk for an extra-rich texture.
• Veggie-Packed: Add 1 cup of chopped steamed broccoli or sautéed spinach when combining with the pasta.
• Herb & Lemon: Add the zest of one lemon and 1 tablespoon of fresh dill for a brighter, fresher flavor profile.
• Spicy Kick: Add 1/4 tsp of cayenne pepper or a few dashes of hot sauce to the sauce.

MAKE-AHEAD, STORAGE & FREEZING

• Make-Ahead: Assemble the casserole (without the crispy topping) up to 24 hours in advance. Cover and refrigerate. Add 5-10 minutes to the bake time when cooking from cold, and add the topping for the last 10 minutes.
• Storage: Leftovers keep beautifully in an airtight container in the refrigerator for 3-4 days.
• Freezing: Freeze the baked (and cooled) casserole in individual portions for up to 3 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot throughout.

TROUBLESHOOTING COMMON QUESTIONS

• “My casserole is dry.” You may have overbaked it or used too much pasta. Ensure your sauce is quite creamy before baking, as the pasta will absorb more liquid. You can stir in a splash of broth before reheating leftovers.
• “The pasta is mushy.” You didn’t undercook it enough initially. Remember the 2-3 minute rule next time.
• “It tastes bland.” Season aggressively! The sauce needs ample salt, pepper, and the acid from the lemon and mustard to balance the richness. Taste and adjust before baking.
• “Can I use canned cream soup?” You can use a certified gluten-free cream of mushroom soup to shortcut the sauce, but the flavor won’t be as fresh or customizable.

SERVING SUGGESTIONS GLUTEN FREE TUNA NOODLE CASSEROLE

This Gluten Free Tuna Noodle Casserole is a complete meal on its own! For a perfect plate, serve it with a simple green salad with a tangy vinaigrette to cut through the richness. A side of roasted green beans or garlic bread (gluten-free, of course) also pairs wonderfully.

A PERSONAL NOTE: RECLAIMING COMFORT FOOD

As someone who had to say goodbye to gluten, losing classic dishes like tuna noodle casserole felt like a small but real loss. Developing this Gluten Free Tuna Noodle Casserole recipe was a mission to reclaim that comfort. The first time I pulled this version out of the oven, bubbling, golden, and smelling exactly like I remembered, was a triumph. It’s now my go-to for potlucks, new parents, and snowy nights, proving that dietary needs never have to mean missing out on the foods that feel like home.

FINAL CHECKLIST BEFORE YOU BAKE

• Gluten-free pasta is cooked 2-3 minutes less than al dente.
• All vegetables are diced and prepped.
• Cheese is shredded.
• Oven is preheated to 375°F.
• 9×13 baking dish is greased.

GLUTEN FREE TUNA NOODLE CASSEROLE FAQS

What’s the best gluten-free pasta for casseroles?
Brown rice & quinoa blends, chickpea pasta (like Banza), or corn-based pasta hold their structure very well. Avoid pasta made only with white rice flour, as it can become too soft.

Can I make this recipe dairy-free as well?
Absolutely. Use vegan butter, unsweetened plain almond or oat milk, and your favorite dairy-free cheddar and Parmesan shreds. The method remains the same.

I don’t have gluten-free flour. Can I use cornstarch?
Yes, you can make a slurry. Mix 3 tablespoons of cornstarch with 1/4 cup of cold milk until smooth. After cooking your veggies, add the remaining milk and broth and bring to a simmer. Then, whisk in the cornstarch slurry and cook until thickened. Proceed with the recipe.