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You are here: Home / Main Dish / Dairy Free Tuna Casserole from Scratch

Dairy Free Tuna Casserole from Scratch

May 9, 2020 By Tessa 54 Comments

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This from scratch tuna casserole is comfort in a dish!! 

No canned cream of anything soup in this one!  You won’t believe how easy it is to make a rich and creamy sauce with no dairy and only clean ingredients! 

This gluten free casserole is especially flexible as it can be adapted for paleo, keto, AND Whole30 diets!

two individual ramekins filled with healthy tuna casserole with a runchy, buttery breadcrumb topping

Comfort food!  This gluten free dairy free tuna casserole will satisfy on any cool day! Easily made paleo, keto, or Whole30 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).

Dairy free tuna noodle casserole 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!

horizontal image of gluten free tuna casserole from above in two blue ramekins on a sage paisley cloth

PERSONALIZE IT, JAZZ IT UP: 

This is a great basic gluten free dairy free tuna casserole. There are lots of great ways to change it up and make it your own:

  • 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!

close up a blue ceramic ramekin filled with tuna noddle casserole with a crunchy topping

Can I make this a paleo, low carb, or Whole30 tuna casserole?  

  • 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!  2- 3 cups noodles will suffice…but ultimately your choice!
  • The almond/ghee/garlic topping in recipe card works well.  You could also use pork rinds whirred in a blender to make crumbs to replace the almond flour.
  • You could also leave all noodles out (low carb or otherwise) and bake the creamy coated tuna with the garlic topping by all by itself.   Then serve along side (or on top of) some sautéed veggies or cauli rice (This is how I do it for myself!).  I really like it on top of a simple sautéed shredded cabbage!
  • 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.  This works for paleo and Whole30 variations.
  • I love serving this up with a side of simple sautéed broccoli with a kick!

whiite bowl filled with creamy tuna noodle casserole

Like casseroles?  Here are some more to try!

  • This Paleo Pepperoni Pizza Casserole is one my personal favorites!
  • 30+ Paleo Casseroles (A round up) – so many to choose from!
  • Cauliflower Mac & Cheese w/ Sausage & Kale is pretty darn magical!

a red casserole dish with crispy topped tuna casserole

Gluten Free Dairy Free Tuna Casserole Recipe:

Did you make this recipe?  I want to know!  Leave a comment below and let me know what version YOU tried!

Gluten | Dairy Free Tuna Casserole from Scratch #glutenfree #dairyfree #tunacasserole #paleo #fromscratch
5 from 19 votes
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Gluten Free &; Dairy Free Tuna Noodle Casserole from Scratch

Course Main Course
Cuisine American
Keyword dairy free tuna casserole, from scratch tuna casserole, gluten free tuna casserole, keto tuna casserole, paleo tuna cassserole, tuna casserole no cans, whole30 tuna casserole
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 5
Calories 477 kcal
Author Tessa the Domestic Diva

Ingredients

  • 1 1/2 cups dry gluten free noodles I use either Trader Joe's brand or Tinkiyada, or roasted spaghetti squash noodles
  • 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 (2T), cassava, or a starch for Whole30 or keto
  • 2 cups unsweetened plant milk I use unsweetened coconut or almond milk, this could be part chicken stock too
  • 2 teaspoons yellow 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!
  • 2 teaspoons Dijon mustard could add more if you like extra tang
  • 3/4 teaspoons sea salt to taste
  • 1/4 cup homemade mayo OR 1 cup grated allowed cheese
  • 2 cans albacore tuna drained. I like Wild Planet

Topping:

  • 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! Or crushed pork rinds.
  • 2 tablespoons butter Or ghee OR avocado oil
  • 2 cloves minced garlic

Instructions

  1. Preheat the oven 350 degrees.
  2. 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.
  3. Heat a large pan over medium heat.
  4. Add your preferred butter (any oil would work too) to heat gently.
  5. Add the onion, celery, and bell pepper and saute for 5-8 minutes to soften.
  6. Mix in the flour and stir to coat the vegetables evenly.
  7. In a glass measuring cup, mix the milk and mustards and pour into the vegetables, stirring to blend.
  8. Continue to stir until the mixture is thick and turn off the heat.
  9. Add the salt to taste and the mayo or cheese. Stir to blend, taste, and add more mustards, mayo, or salt to your taste.
  10. Stir in the noodles of choice and the tuna and mix to blend.
  11. Pour into a greased 12 x 8 pan.
  12. Topping: Mix together the breadcrumbs or almond flour, melted butter, and minced garlic and sprinkle evenly over the top of the casserole.
  13. 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 477 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 9g56%
Cholesterol 63mg21%
Sodium 885mg38%
Potassium 403mg12%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 3g3%
Protein 24g48%
Vitamin A 1380IU28%
Vitamin C 32.9mg40%
Calcium 146mg15%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

pinterest ready two image layout of dakr blue rameikins filled with noodles, tuna, and a crunchy topping

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Reader Interactions

Comments

  1. Elizabeth says

    September 20, 2021 at 8:50 AM

    Can you use salmon instead of tuna? My 16 month old cannot eat tuna (or gluten or eggs ) and I am looking for quick recipes to make the whole family that are healthy.

    Reply
    • Tessa says

      September 20, 2021 at 12:46 PM

      Definitely Elizabeth!

      Reply
      • Melissa says

        November 9, 2022 at 10:16 AM

        I don’t eat alot at one time, if I use gluten free pasta, will it taste good when I reheat my leftovers of this tuna casserole?

        Reply
        • Tessa says

          November 9, 2022 at 3:14 PM

          Sure, I eat leftovers for lunches all the time and still very much enjoy them!

          Reply
  2. Sara says

    June 16, 2021 at 3:09 PM

    This looks really good! Instead of the noodles, could I use zucchini noodles/zoodles? Thanks!

    Reply
    • Tessa says

      June 17, 2021 at 5:54 AM

      Yes Sara! My suggestion is to bake the casserole separately sans zucchini noodles, and the quickly heat them when you ae ready to serve the casserole over the top! Zucchini noodles have so much water, cooking them together might effect the recipe in an unintended way.

      Reply
  3. Heather Brandt says

    February 15, 2021 at 1:40 PM

    I’m wondering if I could use vegan/dairy free cream cheese instead of mayo (as I can’t eat eggs). Any thoughts?

    Reply
    • Tessa says

      February 15, 2021 at 1:54 PM

      Yes heather, I think that could work well. Will you let me know? I think it will add good thickness and a creamy texture.

      Reply
  4. Erica Lee says

    November 8, 2020 at 5:55 AM

    5 stars
    This is one of my “go to” recipes since taking grains and dairy out of my diet for health reasons. It’s delicious and it makes me so happy to have a meal that I loved when I was growing up. I‘ve been making it successfully with spaghetti squash instead of noodles. Thank you so much!

    Reply
    • Tessa says

      November 9, 2020 at 4:45 AM

      Great to know Erica, thanks so much for sharing! I usually make the casserole for my family and leave a bit of the casserole sans noodles in a smaller baking dish for myself. I want to try with spaghetti squash too!

      Reply
  5. Kirsten M. says

    October 23, 2020 at 7:20 PM

    5 stars
    This casserole is SO delicious and comforting. We doubled the noodle quantity using the quinoa macaroni noodles from Costco and added a little more milk and cheese. We all went back for seconds! Oh! And had hot sauce on the side.😋

    Reply
  6. Amanda says

    September 21, 2020 at 4:48 PM

    Do you know what the size of your servings break down into; I. E cups, etc.?

    Reply
    • Tessa says

      September 22, 2020 at 10:15 AM

      not exactly, but probably apx 1.5 cups pr serving? I would say are typical portion sizes are not oober small portions, healthy appetites here. Obviously subjective, but in case it is helpful!

      Reply
  7. Jessica says

    July 24, 2020 at 8:19 PM

    5 stars
    Wow! I was kind of skeptical when I was preparing this, but it turned out amazing! I’m honestly lazy and I didn’t do any of the steps, just mixed it all together and threw it in the oven. I also added a little bit of brewer’s yeast, garlic powder and onion powder. Thank you so much for this awesome recipe!

    Reply
    • Tessa says

      July 26, 2020 at 10:39 AM

      wow, I’m impressed dump and cook style works!!! I LOVE dump and cook!! Glad you liked it Jessica!

      Reply
  8. Samantha says

    January 14, 2020 at 4:00 PM

    5 stars
    Loved this! Thanks for sharing.

    Reply
    • Tessa says

      January 14, 2020 at 4:36 PM

      Isn’t SO much better than kinds made with convenience foods? Glad it was enjoyed, thanks for your comment Samantha!

      Reply
  9. Meredith says

    January 14, 2020 at 10:35 AM

    5 stars
    I was just talking with a friend about Tuna Noodle Casserole (both of our moms used to make it). I am so glad I found your GF, DF, healthier version. Thanks!

    Reply
  10. Emily says

    March 5, 2019 at 7:39 PM

    If this is dairy free then why is there a can of unsweetened milk as part of the recip

    Reply
    • Tessa says

      March 5, 2019 at 7:41 PM

      I use either unsweetened coconut or almond milk usually. Looks like
      I omitted that after stating
      The brand, I’ll fix
      It!

      Reply
  11. Jen says

    March 4, 2016 at 2:28 PM

    5 stars
    Under Instructions 9. you need an edit–I’m sure you’ll see what it is 🙂

    Thank you for the yummy recipe!

    Reply
    • Tessa Simpson says

      March 4, 2016 at 8:14 PM

      LOL!! Who knows how I missed that one, too funny!! Thanks for playing editor, glad you liked the recipe!

      Reply
  12. Sarah says

    February 2, 2016 at 5:21 PM

    5 stars
    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!

    Reply
    • Tessa Simpson says

      February 2, 2016 at 7:01 PM

      Thanks Sarah…getting feedback is what we bloggers love!! This is the tuna casserole recipe that changed my my mind!!

      Reply
  13. David says

    January 18, 2016 at 8:56 PM

    5 stars
    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.

    Reply
    • Tessa Simpson says

      January 19, 2016 at 4:52 AM

      yes, I usually add more too…I love the zing!! Thanks for your feedback David!

      Reply
  14. David says

    January 17, 2016 at 10:31 AM

    Can I prepare this to a point and then refrigerate (or freeze) for a quicker option on a weeknight?

    Reply
    • Tessa Simpson says

      January 17, 2016 at 11:55 AM

      Yes David, it’s four ounce cans!

      Reply
    • Tessa Simpson says

      January 19, 2016 at 4:53 AM

      yes…prepare everything minus the noodles and freeze!!

      Reply
    • Tessa Simpson says

      January 19, 2016 at 4:54 AM

      yes, either prepare, cover, and refrigerate for a few days, or prepare everything SANS noodles and freeze.

      Reply
  15. David says

    January 17, 2016 at 10:26 AM

    for the albacore tuna, what size of can? (I have 4oz and 12oz cans…I assume 4oz?)

    Reply
  16. Kiki says

    August 13, 2015 at 6:39 AM

    5 stars
    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.

    Reply
    • Tessa Simpson says

      August 13, 2015 at 6:53 AM

      Thanks Kiki! Glad your tweaks worked, thanks for sharing them with us!

      Reply
  17. Danielle says

    August 11, 2015 at 5:09 PM

    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.

    Reply
    • Tessa Simpson says

      August 12, 2015 at 6:50 AM

      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!

      Reply
  18. Judith says

    June 24, 2015 at 5:26 AM

    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.

    Reply
    • Tessa Simpson says

      June 24, 2015 at 5:58 AM

      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!!

      Reply
  19. Shannon says

    February 26, 2015 at 6:02 PM

    5 stars
    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!

    Reply
    • Tessa Domestic Diva says

      February 26, 2015 at 7:12 PM

      Awesome Shannon! Thanks so much for sharing your tweaks! I appreciate the feedback!

      Reply
  20. Daria says

    January 8, 2015 at 9:45 AM

    5 stars
    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!

    Reply
    • Tessa Domestic Diva says

      January 8, 2015 at 11:43 AM

      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!

      Reply
  21. Prtricia Munchenburg says

    December 18, 2014 at 10:41 PM

    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.

    Reply
    • Tessa@TessaDomesticDiva says

      December 19, 2014 at 5:52 AM

      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!

      Reply
      • Tessa@TessaDomesticDiva says

        December 19, 2014 at 5:53 AM

        oh and galric infused oils would be great too…either one you have made yourself or Trader Joes sells one for 3.99!

        Reply
  22. Tiffany says

    August 4, 2014 at 1:56 PM

    5 stars
    Just made this…came out delish! Thank you!!!

    Reply
    • Tessa Domestic Diva says

      August 7, 2014 at 5:01 AM

      You’re welcome Tiffany! Thanks for letting me know!

      Reply
  23. Kim @ Intuitive Source says

    March 5, 2014 at 5:56 PM

    5 stars
    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!

    Reply
    • Tessa Domestic Diva says

      March 5, 2014 at 7:30 PM

      so glad to hear a Paleo version worked! Thank you for letting me know Kim!

      Reply
  24. Kristy @ She Eats says

    January 26, 2014 at 1:19 PM

    Tuna noodle casserole?? This is one of those comfort dishes that just get better and better the more I eat them. Yours looks amaze!!

    Reply
  25. Caitlin says

    January 15, 2014 at 2:59 AM

    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 🙂

    Reply
  26. Brian Naennals says

    January 14, 2014 at 2:55 AM

    5 stars
    Gee, this looks so yummy!

    Reply
  27. Julia says

    January 13, 2014 at 7:45 PM

    Yum! I’d like to try this with salmon.

    Reply
    • Chiara M says

      May 10, 2014 at 8:38 AM

      5 stars
      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.

      Reply
      • Tessa Domestic Diva says

        May 11, 2014 at 8:08 PM

        It adds a touch a richness CHiara, kind of unexpected, but oh so good! Thanks for taking the time to give me some feedback!

        Reply

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My name is Tessa, I am a momma and teacher who learned to cook allergy friendly foods when her third kiddo needed it.   Real food is my obsession. Gluten free, dairy-free, vegan, paleo, and keto recipes for families. Read More About Me An My Family’s Real Food Allergy Journey Here.

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