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Best Gluten Free Tuna Noodle Casserole tastes exactly like the classic, old fashioned version you grew up with. Learn how to make this creamy, comforting weeknight dish from scratch without canned soup and check out the unconventional ingredient that pairs perfectly with the flaky tuna and crunchy potato chip topping.

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Recently my tastebuds traveled back to my mom’s classic tuna noodle casserole of the 70s and 80s. My sudden flashback made me want to replicate and enjoy this comforting dish immediately.

There was a big roadblock, though.

Standard egg noodles and canned cream of mushroom soup are big negatives in the gluten free department. Time to get creative.

How to make Old Fashioned Tuna Noodle Casserole gluten free (and taste the same!)

Swapping out gluten free rotini pasta was an easy substitution for the egg noodles. I’ll admit, I was leery of gluten free pasta being a subpar stand-in, but the taste and texture ended up being spot on.

I didn’t miss the egg noodles at all, which is saying a lot because I could eat my weight in egg noodles when I was little.

Replicating the sauce was trickier because I wanted the taste to be identical, but not require buying a lot of ingredients or be too complicated to make.

Butter, milk, and cornstarch (no need for gluten free flour!) make the base of the sauce and pantry items rounded out the taste. The only ingredients left to buy were the pasta, fresh mushrooms, peas, and tuna.

What is the best kind of tuna to use?

Using a high quality albacore tuna gives the dish a more substantial, meatier flavor. I used Wild Selections Solid White Albacore Tuna in Water to ensure big, flaky chunks in the dish so the tuna wouldn’t be lost in the sauce and pasta.

Wild Selections’ quality flavor comes from their commitment to only using wild-caught, sustainable seafood. In fact, all their seafood is traceable from ocean areas that have been certified sustainable to the Marine Stewardship Council (MSC) standard.

You can also feel good about buying it because Wild Selections donates 13 cents from the sale of each can to support World Wildlife Fund’s efforts to protect marine life and expand sustainable fishing practices.

STEP BY STEP – How to Make Best Gluten Free Tuna Noodle Casserole

1. Sauté the fresh mushrooms and onions in butter until vegetables are soft. Make sure you’re using a big enough pot to add the 2 cups of milk in too. Nothing worse than cleaning an extra pot. #dayruiner
2. Add the milk and seasonings to the pot. Bring to a boil and then add cornstarch mixed with chicken broth. Cook until thickened, which goes fast. So, no, this isn’t the time to fold that basket of laundry staring at you all day.
3. Gently mix all the casserole ingredients together in a large bowl.
4. Pour into a greased 9X13 baking dish, top with potato chips, and bake at 350° for 30-40 minutes. Now you can fold the laundry.

Cook’s Tips for making Best Gluten Free Tuna Noodle Casserole from scratch:

• Be careful to not overcook the pasta! Anytime you bake a dish with gluten free pasta, do not boil the noodles long. Boiling for half the time called for al dente will ensure the pasta doesn’t become mushy during baking.
• Rinsing the gluten free noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
• Don’t forget to cook the hardboiled eggs ahead of time. The quickest and easiest way to boil eggs is with a egg cooker. Love this thing. If you aren’t a hardboiled egg fan, you can leave them out. Or, just cook them, and I will send my kids over to dispose of them for you.
• If you aren’t gluten free, this recipe will work with regular egg noodles too. Use a 12 ounce package and boil them to almost cooked through before mixing with the sauce and other casserole ingredients.

SAVE THIS BEST GLUTEN FREE TUNA NOODLE CASSEROLE TO YOUR PINTEREST BOARD!

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5 from 4 votes

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Best Gluten Free Tuna Noodle Casserole

Prep Time

20 mins

Cook Time

35 mins

Total Time

55 mins

 

Best Gluten Free Tuna Noodle Casserole tastes exactly like the classic, old fashioned version you grew up with. Learn how to make this creamy, comforting weeknight dish from scratch without canned soup. It also has an unconventional ingredient that pairs perfectly with the flaky tuna and crunchy potato chip topping. 

Course: Dinner, Gluten Free dinner, gluten free main dish, Main Course

Servings: 8

Calories: 500 kcal

Ingredients

• 12 oz. box gluten free rotini pasta OR regular egg noodles*
• 3 tbsp. unsalted butter
• 1/2 medium onion, diced
• 8 oz. fresh mushrooms, chopped
• 2 1/3 cups milk (I used 2% for richer flavor), divided
• 1 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1 tsp. Worcestershire sauce
• 1/2 cup chicken broth
• 4 tbsp. cornstarch
• (2) 5 oz. cans Wild Selections Solid White Albacore Tuna in Water, drained
• 1 cup frozen peas, thawed
• 1 cup shredded cheddar cheese
• 1/3 cup mayonnaise, light or regular
• 1/3 cup sour cream, light or regular
• 2 hardboiled eggs, chopped
• 1 cup crushed potato chips

lemon wedges, for serving

US Customary - Metric

Instructions

1. Preheat oven to 350. Spray 9X13 inch baking dish with cooking spray. Set aside.

2. Cook the noodles in boiling water for half the amount of time called for al dente. Drain and briefly rinse noodles under cold water to stop cooking. Set aside. (See recipe notes if using regular egg noodles.)

3. Melt butter over medium heat in a medium saucepan. Add onions and mushrooms to butter and sauté 5-6 minutes until vegetables are soft. 

4. Add 2 cups milk, salt, pepper, garlic powder, and Worcestershire. Stir and bring to boil over medium heat. Meanwhile, combine chicken broth with cornstarch in a small bowl. When milk starts to boil, add cornstarch / broth mixture and whisk to combine. Cook and stir for 1-2 minutes, or until thick. Remove from heat and set aside. 

5. Assemble casserole: In a large bowl combine cooked pasta, 1/3 cup additional milk, Wild Selections Solid White Albacore Tuna, peas, cheese, mayo, sour cream, chopped eggs, and mushroom / onion sauce. Fold gently to combine. 

6. Pour into prepared baking dish and top with crushed potato chips. Bake for 30-40 minutes, or until heated through. 

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Recipe Notes

• Be careful to not overcook the pasta! Anytime you bake a dish with gluten free pasta, do not boil the noodles long. Boiling for half the time called for al dente will ensure the pasta doesn't become mushy during baking.
• Rinsing the gluten free noodles in cold water after boiling helps to stop the cooking. Otherwise they will steam and cook more while waiting to be mixed with other ingredients.
• Don't forget to cook the hardboiled eggs ahead of time. The quickest and easiest way boil eggs is with a egg cooker. 
• If you aren't gluten free, this recipe will work with regular egg noodles too. Use a 12 ounce package and boil them to almost cooked through before mixing with the sauce and other casserole ingredients.

 

Nutrition Facts

Best Gluten Free Tuna Noodle Casserole

Amount Per Serving

Calories 500 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 8g 40%

Cholesterol 92mg 31%

Sodium 797mg 33%

Potassium 648mg 19%

Total Carbohydrates 54g 18%

Dietary Fiber 3g 12%

Sugars 7g

Protein 24g 48%

Vitamin A 18.6%

Vitamin C 8.1%

Calcium 23%

Iron 11.1%

* Percent Daily Values are based on a 2000 calorie diet.

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I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.