Gluten-Free Tuna Casserole (Dairy-Free)

Casseroles for Comfort Food on a Cold Night

When it’s still chilly out, and we’re still clinging on to our sweaters, pulling out a freshly baked casserole from the hot oven is nothing short of heaven.

Especially when the casserole is tasty, filling, hearty and delicious, all of which this tuna casserole is – all on top of being an easy dinner recipe.

What is Tuna Casserole?

Basically speaking, tuna casserole is a one-pan classic comfort food in the US.

It consists of canned tuna, a carbohydrate (usually pasta or rice), with peas often added, and canned cream of mushroom soup is also one of the key ingredients.

It is then finished off with a crunchy topping made of of cheese, breadcrumbs, potato chips, corn flakes or canned fried onions (doesn’t that sound delicious?).

Is Tuna Noodle Bake Gluten-Free?

Classic tuna noodle casserole uses normal wheat pasta and breadcrumbs made from wheat (which contains gluten), so most tuna noodle bakes sold in stores are not safe for Celiacs or those with gluten intolerances.

However, today we’re making a gluten-free alternative by swapping out the wheat pasta for gluten-free pasta, and breadcrumbs for gluten-free breadcrumbs. We’re also using dairy-free cheese and cream of mushroom soup to keep it dairy-free.

Why This Recipe Works:

• Simple Ingredients: The ingredients required this easy tuna noodle casserole are easily accessible at the local grocery stores (nothing fancy needed!)
• Easy to Prepare: Once the veggies are sautéed, preparing this tuna pasta bake is as easy as mixing the ingredients together and then assembling it, before letting the oven do its job!
• Totally Gluten-Free and Dairy-Free: The best part is that this healthy tuna noodle casserole is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this delicious gluten free tuna casserole recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Olive Oil: I like using extra virgin olive oil for its flavor, but feel free to use other types of vegetable oil instead (such as sunflower oil, corn oil, avocado oil, etc) or vegan butter if you prefer.
• Onion: I used a yellow onion, but you can also use white onions or red onions if you prefer.
• Celery: I like the crunchiness and taste that comes from celery, but if you’re not keen on celery you can leave it out.
• Pasta: Make sure that the pasta is cooked before assembling the casserole, but that it is not overly cooked as it will continue cooking as the casserole bakes in the oven. I used gluten-free rotini pasta, but you can use your favorite gluten-free pasta noodle. Brown rice pasta will work just as well. If you are not Celiac or gluten-intolerant, feel free to use normal pasta instead.
• Tuna: Make sure to drain the tuna of the liquids from the can before using.
• Cheddar Cheese: I used dairy-free cheddar cheese to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, feel free to use normal cheddar cheese instead.
• Ground Paprika: I like to add a bit of ground paprika for a kick of heat. Alternatively, you may also use red chili powder, cayenne powder, or crushed red pepper flakes.
• Granulated Garlic: I’m a big fan of garlic, so the recipe wouldn’t be complete with a least a bit of granulated garlic or garlic powder.
• Ground Black Pepper: I’ve added ground black pepper for extra spice. Feel free to leave it out or reduce the amount if you don’t want so much heat.
• Rosemary: Adding dried rosemary adds more flavor to the casserole. You can also add dried oregano or dried parsley if you prefer.
• Green Peas: You can use either fresh, canned or frozen green peas. If using frozen, run the green peas under warm tap water to defrost them before using.
• Cream of Mushroom Soup: I used a gluten-free and dairy-free cream of mushroom soup to keep this recipe gluten-free and dairy-free. If you are not Celiac or gluten or lactose intolerant, feel free to use normal cream of mushroom soup.
• Panko Breadcrumbs: I used plain gluten free panko bread crumbs to keep this tuna casserole gluten-free. If you are not Celiac or gluten-intolerant, go ahead and use normal panko or normal breadcrumbs instead.
• Garnishing: I like having a pop of green on top of the tuna casserole for contrast in color. You can either use sliced green onions or chopped fresh parsley for garnishing.

How to Make Gluten-Free Tuna Casserole (Step by Step)

1. Preheat Oven

Preheat the oven to 350F. Grease a 9″ x 13″ casserole dish.

2. Sauté Onions and Celery

Heat up the olive oil in a skillet over medium heat, and then sauté the diced onions and celery for 5-6 minutes, stirring occasionally, until the onions are tender and translucent.

3. Combine Cooked Pasta, Tuna, Cheese, Salt and Spices

In a large mixing bowl, combine the cooked pasta, canned tuna, 1 cup of grated cheddar cheese, salt and all the spices in a bowl.

4. Add Sautéed Veggies, Peas and Cream of Mushroom Soup

Add the sautéed onions and celery, green peas and cream of mushroom soup. Mix everything thoroughly.

5. Transfer to Baking Dish

Transfer the tuna casserole mixture to the prepared casserole dish. Bake in the oven for 20 minutes.

6. Prepare Cheddar Breadcrumb Topping

Mix the remaining ½ cup dairy-free cheddar cheese with the gluten-free panko breadcrumbs.

7. Distribute Topping Over Casserole

Spread the cheese and breadcrumb topping evenly over the casserole.

8. Bake Until Ready

Return the baking dish to the oven and bake for another 10 minutes until cheese is melted.

9. Garnish and Enjoy

Garnish this gluten-free tuna noodle casserole with fresh herbs before serving and enjoy!

Dish by Dish Tips/Tricks:

• Swap Out Tuna for Other Fish or Protein: If you like, you can always use other canned fish such as canned salmon or canned sardines if you prefer. Alternatively, you can also use shredded rotisserie chicken in place of tuna if you prefer.
• Use Short Noodle of Choice: In this recipe, I used rotini pasta, but you can use other types of short pasta noodles too (such as fusilli pasta, elbow pasta, penne pasta etc).

Recipe FAQs:

Other Gluten-Free Casseroles to Bake:

• Chicken Casserole (Gluten-Free, Dairy-Free)
• Broccoli Rice Casserole (Gluten-Free, Vegan)
• Sweet Potato Casserole (Gluten-Free, Dairy-Free)
• French Toast Casserole (Gluten-Free, Dairy-Free)

Gluten-Free Dinner Ideas You’ll Love: