Hearty, flavorful and filling, this tasty gluten-free tuna casserole is meant to warm you up on cool night, and will feed a crowd. Go make a big batch to enjoy or freeze to eat later! Totally dairy-free too.
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 1 celery stalk, diced
- 2 cups cooked gluten-free pasta
- 2 cans canned tuna, strained of the liquids (1/2 lb)
- 1 1/2 cups grated dairy-free cheddar cheese
- 1/3 teaspoon salt
- 1/3 teaspoon ground paprika
- 1/3 teaspoon granulated garlic
- 1/3 teaspoon ground black pepper
- 1/3 teaspoon dried rosemary
- 1/2 cup green peas (fresh, canned or frozen)
- 1 cup gluten-free dairy-free cream of mushroom soup
- 1/2 cup gluten-free Panko breadcrumbs
- 2 tablespoon sliced green onions or chopped fresh parsley, for garnishing
- Preheat Oven: Preheat the oven to 350F. Grease a 9″ x 13″ casserole dish.
- 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 onions are tender and translucent.
- Combine Pasta, Tuna, Cheese, Salt and Spices: In a large mixing bowl, combine the cooked pasta, canned tuna, 1 cup grated cheddar cheese, salt and all the spices in a bowl.
- Add Other Ingredients: Add the sautéed onions and celery, green peas and mushroom soup. Mix everything thoroughly.
- Transfer to Baking Dish: Transfer the mixture to a 9” x 13” baking pan. Bake in the oven for 20 minutes.
- Prepare Cheddar-Breadcrumb Topping: Mix the remaining ½ cup dairy-free cheddar cheese with the gluten-free panko breadcrumbs.
- Distribute Topping over Casserole: Spread the cheese and breadcrumb topping over the casserole and bake for another 10 minutes until cheese is melted.
- Garnish and Enjoy: Garnish with fresh herbs before serving.
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).
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. I used gluten-free rotini pasta, but any type of short gluten-free noodles will work too. 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.
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 breadcrumbs 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.
Storing/Freezing: To store, cover the cooled tuna casserole with plastic wrap or place the casserole in an airtight container and store in the refrigerator for up to 4 days. Reheat in the oven or microwave before eating. To freeze, place the casserole in an airtight container and freeze for up to 2 months. Let frozen casserole thaw in the refrigerator overnight before reheating in the oven or microwave and eating.
- Prep Time: 5 mins
- Cook Time: 35 mins
- Category: Main Dish
- Method: Baking
- Cuisine: American
Keywords: gluten-free tuna casserole