Gluten | Dairy Free Tuna Casserole from Scratch #glutenfree #dairyfree #tunacasserole #paleo #fromscratch

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


  • 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


  • 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


  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.