This from scratch tuna casserole is comfort in a dish!! You won’t believe how easy it is to make a rich and creamy sauce with no dairy and only clean ingredients! This casserole is especially flexible as it can be adapted for Paleo, keto, AND Whole30 diets!
Comfort food! This gluten free dairy free tuna casserole will satisfy on any cool day! Easily made Paleo, keto, or Whole 30 compliant.
I worked out a recipe for this some months back when I had a plethora of tuna in the pantry to be used. I have tried multiple recipes over the last couple of years and just kept tweaking to find a recipe I liked best.
Gluten free dairy free tuna casserole really CAN taste great without a can of cream of mushroom soup (and if you read the labels on those cans, you’ll be happy to cook from scratch anyways).
INGREDIENT NOTES:
- My favorite gluten free noodles are the Tinkiyada brand…no one can ever tell the difference!
- I like to use ghee, which is butter with all the milk solids (aka casein) removed. Any butter or oil will work though!.
- We use Wild Planet Tuna…it is wild caught and canned in small batches and retains its’ Omega 3’s in canning…great stuff!
PERSONALIZE IT/JAZZ IT UP: This is a great basic gluten free dairy free tuna casserole, but there are lots of great ways to change it up:
- Add any variety of vegetables like peas, broccoli, spinach, or cauliflower.
- Add some spicy heat by using red pepper flakes or some cayenne.
- Mayonnaise (my homemade one linked) is a great addition instead of the cheese for some richness.
- A few tablespoons white wine or nutritional yeast would add some different flavor depth to the sauce.
- For the topping you could use crushed up potato chips or some sliced almonds mixed with butter and garlic. Have fun…I know I always do!
PALEO/KETO/WHOLE 30?
- This will work with roasted spaghetti squash as a stand in for the noodle…just add an egg in to help absorb some of the water! Let me know if you try it! A reader did and loved it!
- The almond/ghee/garlic topping works well.
- You could also leave all noodles out (low carb or otherwise) and bake the creamy coated tuna with the garlic topping by itself. Then serve along side some sauteed veggies or cauli rice (This is how I do it for myself!)
- I like to use cassava flour to thicken the creamy sauce since it has such a neutral flavor, but any grain free flour will work.
Gluten Free Dairy Free Tuna Casserole Recipe:
Gluten Free & Dairy Free Tuna Noodle Casserole from Scratch
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 471 kcal
Ingredients
- 1 1/2 cups dry gluten free noodles I use either Trader Joe's brand or Tinkiyada, or roasted spaghetti squash
- 3 tablespoons allowed butter or ghee or olive oil
- 1 medium onion diced
- 1 sweet bell pepper finely diced
- 2-3 stalks celery finely diced
- 1/4 cup sweet rice flour or any mild tasting flour, this is for thickening only, so coconut flour, cassava, or a starch
- 2 cups unsweetened milk of choice I use So Delicious Unsweetened, this could be part chicken stock.
- 2 teaspoons EACH yellow mustard and Dijon mustard you can use more if you like extra tang like we do. I sometimes add zest of one lemon here too, it is amazing in this!
- 3/4 teaspoons sea salt to taste
- 1/4 cup homemade mayo OR 1 cup grated allowed cheese
- 2 cans albacore tuna I like Wild Planet
- 1 cup gluten free breadcrumbs (I make my own crumbs by whirring old pieces of various gluten free bread in my food processor. OR 3/4 cup almond flour works for a Paleo option!
- 2 tablespoons melted allowed butter or oil
- 2 cloves minced garlic
Instructions
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Preheat the oven 350 degrees.
-
In a saucepan, boil noodles until very al dente..remember they will cook further in the casserole a bit. Alternately, roast your spaghetti squash and cool to shred.
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Heat a large pan over medium heat.
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Add your preferred butter (any oil would work too) to heat gently.
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Add the onion, celery, and bell pepper and saute for 5-8 minutes to soften.
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Mix in the flour and stir to coat the vegetables evenly.
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In a glass measuring cup, mix the milk and mustards and pour into the vegetables, stirring to blend.
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Continue to stir until the mixture is thick and turn off the heat.
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Add the salt to taste and the mayo or cheese. Stir to blend, taste, and add more mustards, mayo, or salt to your taste.
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Stir in the noodles of choice and the tuna and mix to blend.
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Pour into a greased 12 x 8 pan.
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Topping: Mix together the breadcrumbs or almond flour, melted butter, and minced garlic and sprinkle evenly over the top of the casserole.
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Bake in the oven until hot, bubbly, and the topping is crispy.
Nutrition Facts
Gluten Free & Dairy Free Tuna Noodle Casserole from Scratch
Amount Per Serving
Calories 471
Calories from Fat 216
% Daily Value*
Total Fat 24g
37%
Saturated Fat 10g
50%
Cholesterol 63mg
21%
Sodium 826mg
34%
Potassium 286mg
8%
Total Carbohydrates 40g
13%
Dietary Fiber 2g
8%
Sugars 5g
Protein 21g
42%
Vitamin A
23.6%
Vitamin C
39.9%
Calcium
6.5%
Iron
5.8%
* Percent Daily Values are based on a 2000 calorie diet.
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Under Instructions 9. you need an edit–I’m sure you’ll see what it is 🙂
Thank you for the yummy recipe!
LOL!! Who knows how I missed that one, too funny!! Thanks for playing editor, glad you liked the recipe!
Thanks for this great recipe! I made it tonight for dinner and it turned out delicious. I used store-bought mayo, unsweetened almond milk, and used sliced almonds for the topping. I also added red pepper flakes for some spice–came out creamy and flavorful. Can’t wait to eat the leftovers!
Thanks Sarah…getting feedback is what we bloggers love!! This is the tuna casserole recipe that changed my my mind!!
Wow this was great! I loved the idea of mustard and added about 4x the amount but could probably have added more. Even added a bit of rice vinegar to punch it up a bit.
yes, I usually add more too…I love the zing!! Thanks for your feedback David!
Can I prepare this to a point and then refrigerate (or freeze) for a quicker option on a weeknight?
Yes David, it’s four ounce cans!
yes…prepare everything minus the noodles and freeze!!
yes, either prepare, cover, and refrigerate for a few days, or prepare everything SANS noodles and freeze.
for the albacore tuna, what size of can? (I have 4oz and 12oz cans…I assume 4oz?)
Thank you so very much for this recipe! I did a few tweaks for personal taste, but the framework of this recipe yielded a very close match to the taste of the casserole from my childhood. My tweaks were as follows: I doubled the noodles and used the spiral pasta from Tinkiyada. I substituted 10 oz of organic frozen peas (cooked) and a handful of shredded organic carrots (readymade from the produce section) for the bell pepper and celery. Next time, I will bump the rice flour up to 1/3 cup and the unsweetened cashew milk up to 3 cups to accommodate the increase in pasta. I did use more mustard and that tip was excellent! I also used the almond meal option for the topping and it was outstanding.
Thanks Kiki! Glad your tweaks worked, thanks for sharing them with us!
Awesome looking recipe. I was looking for a dairy free version that didn’t have chicken stock in it! I currently have a pretty restrictive diet so that my 6 month old son does not get sick after nursing. I have to avoid black pepper, chicken, dairy, and tomatoes. His reaction to chicken really surprised me and was the hardest trigger to identify. Thanks for the recipe. We are trying it tonight.
I hope it made you guys happy Danielle! It always pleased everyone who I make it for….I use the mayo version consistently now, it is my fav!
My daughter’s fiance had multiple food allergies and I had a craving for old fashioned tuna noodle casserole. I honestly had never made it myself and didn’t realize how draped in dairy it was. I made it and then felt terribly guilty as he heated a “healthy” microwave meal. Today my goal is to find a dairy free recipe and create it for Ethan. I’m so impressed by your work for your child and your generosity in sharing these finds with those of us not so creative or apt to start a blog. Thank you, Tessa and all of you who have shared ideas. I feel so ignorant, as I don’t know the terms you use with ease.
Hi Judith! It is a whole new world…one unknown to me 5 years ago! The good news is, with so many food allergy bloggers out there…you have a lot of resources to find some safe and healthy foods for next time!!
There’s nothing like a good old fashioned Tuna Noodle Casserole and I love how you have made this one allergy friendly, Tessa!
I’ve never thought about using tuna in a casserole but I always have some in the cupboard so it’s a great idea. Thanks for linking with #freefromfridays
Emma recently posted…Free From Fridays – 21st May 2015
This looks delicious! I haven’t made tuna casserole in years because of the dairy. I need to try your recipe!
Thanks for sharing with Waste Not Want Not Wednesday!
I made this for my family this evening. I used Barilla’s Gluten Free Elbows, Daiya Mozzarella Shreds and I was plumb out of celery, but celery seed worked well in a pinch. Both of my boys (one of which has multi-food allergies) asked for multiple helpings. That is SUCCESS in this house. This recipe has a great base for other yummy casserole ideas brewing in my head. Thank you so much for sharing!
Awesome Shannon! Thanks so much for sharing your tweaks! I appreciate the feedback!
Wow! I had a craving for tuna noodle casserole, and this hit the spot! I did it with zucchini ribbons 🙂 next time I’ll decreas the liquid about, but adding egg did help with that. Thank you!
Glad you liked it Daria…and good to know about the zucchini noodles…I would anticipate a lot more water content with those too…i would probably attempt to salt and drain them for time to get as much of the water out as possible…I would hate to dilute the flavor! Thanks so much for your feedback!
Thank you for your recipe as I have just been put on a Fodmap Diet it has given me some ideas as how to do it. I can not have onion or peppers and have lactose milk so I am going to see how it goes with these modifactations.
Hi Patricia! Hope it works well for you…I’d love to hear about the FODMap modifications you tried, readers love reading about them! I would beef up the flavor, maybe the green parts of the green onions diced finely? Regular milk should work great!
oh and galric infused oils would be great too…either one you have made yourself or Trader Joes sells one for 3.99!
[email protected] recently posted…Pumpkin Cinnamon Rolls w/ A Caramel Glaze – Gluten & Egg Free
Just made this…came out delish! Thank you!!!
You’re welcome Tiffany! Thanks for letting me know!
We did this tonight PALEO (well, more Primal I guess as we did use dairy) with the spaghetti squash and an egg. DELISH!! I added a little more mustard and used the almond, garlic, olive oil topping. Also didn’t have a pepper, so did carrots instead. A keeper…thanks!
so glad to hear a Paleo version worked! Thank you for letting me know Kim!
This recipe looks fantastic, Tessa! I’ always on the hunt for dinner ideas. 🙂
amber recently posted…Fresh Cabbage & Herb Spring Rolls with Sunbutter Honey Dipping Sauce
Tuna noodle casserole?? This is one of those comfort dishes that just get better and better the more I eat them. Yours looks amaze!!
Kristy @ She Eats recently posted…Super Crispy Roasted Breakfast Potatoes
Yum! I love tuna casserole but always associate it with boxed mac and cheese. This will be a great guide to make a Paleo version! thanks 🙂
Caitlin recently posted…Mushroom Barley Soup
Gee, this looks so yummy!
Brian Naennals recently posted…Pixel Bean
Yum! I’d like to try this with salmon.
Julia recently posted…Shrimp, White Bean and Cabbage Soup
I made this with salmon last night, because I raided my pantry and was all out of tuna. It turned out great and the recipe worked really well. I was a little leery of subbing mayo for cheese as suggested, but it tasted really good.
It adds a touch a richness CHiara, kind of unexpected, but oh so good! Thanks for taking the time to give me some feedback!