Gluten Free Tuna Casserole 2024

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Here’s a delicious and creamy Gluten Free Tuna Casserole recipe that’s perfect for a weeknight dinner or a meal prep favorite. Packed with wholesome ingredients and simple to make, this comforting dish will satisfy your cravings while keeping it gluten-free. The rich, creamy sauce made from heavy cream, cheddar, and Parmesan cheese ensures this casserole is a hit without needing any canned soup. With gluten-free pasta, mushrooms, and frozen peas, it’s a nostalgic throwback to classic tuna casseroles with a modern, healthier twist.

Ingredients for Gluten Free Tuna Casserole

Gluten-Free Fusilli or Rotini Pasta: These shapes work well in this recipe as they hold their structure and blend nicely with the sauce.
Cremini Mushrooms: These mature white button mushrooms add a meaty texture and deep flavor. Button mushrooms can be substituted if preferred.
Gluten-Free All-Purpose Flour: Used to thicken the sauce. Make sure to use gluten-free flour to keep the casserole safe for those avoiding gluten.
Heavy Cream: Full-fat heavy cream ensures the sauce is rich and creamy, which is key to this dish’s comforting appeal.
Low-Sodium Chicken Broth: Helps balance the richness of the cream, while keeping the salt content lower. Always check that the broth is gluten-free.
Yellow Onion: Adds a sweet and savory flavor base to the casserole.
Minced Garlic: A teaspoon of minced garlic enhances the depth of flavor.
Extra Virgin Olive Oil: Used for sautéing the vegetables.
Cheddar and Parmesan Cheese: Freshly shredded cheese melts better and provides a rich, cheesy flavor. Gluten Free Tuna Casserole
Canned Tuna: The star protein of the dish, canned tuna packed in water or oil works great.
Frozen Peas: Adds color and a pop of sweetness to the dish.
Gluten-Free Breadcrumbs: These are used for the crispy topping.
Unsalted Butter: Combined with the breadcrumbs for a golden, crunchy finish.
Seasonings: Italian seasoning, salt, and pepper to round out the flavor.

Instructions for Gluten Free Tuna Casserole

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish and set it aside.
Cook the pasta: Boil 12 ounces of gluten-free fusilli or rotini pasta according to package instructions, ensuring it’s cooked al dente. Drain the pasta and set it aside.
Sauté the vegetables: In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add 1 diced small yellow onion, 8 ounces of sliced cremini mushrooms, and 1 teaspoon of minced garlic. Sauté for 5-7 minutes, until the onions are translucent and the mushrooms have reduced in size.
Make the sauce: Sprinkle 2 tablespoons of gluten-free all-purpose flour over the sautéed vegetables and stir to coat them evenly. Slowly pour in 2 cups of heavy cream and ¾ cup of low-sodium chicken broth, whisking constantly to avoid lumps. Add ¼ teaspoon of salt and ¼ teaspoon of black pepper, and bring the sauce to a simmer. Let it cook for 5 minutes until the sauce starts to thicken.
Add the cheese: Remove the pan from heat and stir in 1 cup of shredded cheddar cheese and ½ cup of shredded Parmesan cheese. Mix until the cheese is fully melted and the sauce is smooth.
Combine the tuna and peas: Gently fold in 2 cans (6-ounce each) of drained tuna and 1 cup of frozen peas into the cheese sauce.
Assemble the casserole: Spread the cooked pasta evenly in the prepared baking dish. Pour the tuna and cheese sauce mixture over the pasta, stirring gently to ensure everything is well coated.
Prepare the topping: In a medium-sized bowl, mix 1 cup of gluten-free breadcrumbs, the remaining ½ cup of shredded cheddar cheese, 3 tablespoons of melted butter, and 1 tablespoon of Italian seasoning. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake the casserole: Place the dish in the preheated oven and bake for 20 minutes, or until the top is golden brown and crispy.
Serve hot: Once the Gluten Free Tuna Casserole is done baking, remove it from the oven and allow it to cool slightly before serving.

Tips for the Best Gluten Free Tuna Casserole

Use al dente pasta: To prevent the pasta from becoming too soft, cook it just until al dente before mixing it into the sauce. This ensures that the pasta retains its structure during baking.
Full-fat cream for richness: Using full-fat heavy cream results in a thick, luxurious sauce that holds up well when baked.
Don’t skimp on the cheese: The cheddar and Parmesan cheese provide the dish with a sharp, savory depth. Use freshly shredded cheese whenever possible for the best texture and flavor.

Storage and Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in the microwave or bake at 350°F for about 15 minutes until heated through. If freezing, note that the cream-based sauce may separate when thawed, so this casserole is best enjoyed fresh.

What to Serve with Gluten Free Tuna Casserole

This casserole is a hearty meal on its own, but pairing it with a few sides can elevate the experience. Some great options include roasted vegetables, a simple green salad, gluten-free garlic bread, or crispy sweet potato fries.

This Gluten Free Tuna Casserole is not only a nostalgic favorite but also an easy and comforting meal that fits perfectly into any gluten-free meal plan. Enjoy!