Gluten Free Tuna Noodle Casserole
Desperate times call for homemade, gluten free Tuna Noodle Casserole. Right now, with the world gone wonky, the casserole dish beckons with promises of comfort. We make a crave-worthy version that hits the spot. Best of all – no canned cream of something soup. Homemade tuna noodle casserole satisfies to the core. We love it so much – we want to share our recipe with you and your family.
Easy to Adapt
Our favorite way of preparing homemade tuna noodle casserole may be a bit different than yours. We love to use leek, but you may have onion in the pantry. We use our own chicken stock; you can use any stock or broth of your choice. We also like to use several kinds of cheese – whatever we have shredded in the fridge (cheddar, gouda, fontina…,) plus grated Parmesean or Romano. We also LOVE crushed GF potato chips on the top of our casserole. You may prefer bread crumbs or crackers. Oh- and some of you may have canned chicken in your pantry instead of tuna. Go for it! Whatever works for you will make a perfect casserole.
Please let us know how your gluten free Homemade Tuna Noodle Casserole turned out! We love to receive feedback. Please rate this recipe and leave a comment in the section provided below. Thank you.
An important note: this recipe successfully uses Flour Farm Organic Gluten Free Flour Blend. If you choose to make this with another flour blend, please note that your results may differ.
Peace & LOVE – Teri
Photos by DuPree Productions; Recipe adapted from tastesbetterfromscratch.com
The Ultimate Comfort FoodPrint
Gotta have it! This Flour Farm version is homemade with loads of love. Forget the canned cream of something and dive into a wholesome and comforting, gluten free meal.
Choose Gluten Free, Non-GMO & Organic Ingredients.
Substitutions: Do you need to substitute an ingredient? Click here.
Note: If clicking the 2X or 3X scale boxes to the right, please know that weights listed in parentheses below may or may not change. Please take care to check amounts if increasing the recipe.
- 227g (8 oz) Dried Gluten Free Pasta (shell or elbows) – cooked al dente following package specifications, rinse and set aside
- 1 T Butter or Oil (15 ml)
- 1 Medium Celery Rib, diced (about 40g)
- 1 Small Leek (white and light parts only) sliced (about 45g)
- 134g (4.7g) Frozen Peas (about 1 C)
- 1 Clove Fresh Garlic, minced
- 2 – 5 oz Cans of Tuna, packed in water
- 3 T Butter or Oil (45 ml)
- 27g (1 oz) Flour Farm Organic Gluten Free Flour Blend (1/4 C spoon & level)
- 473 ml (16 fl. oz) Chicken Stock, no or low sodium preferred (2 C)
- 118 ml (4 fl. oz) Whole Milk (1/2 C)
- 118 ml (4 fl. oz) Half n Half (1/2 C)
- 1/4 tsp Extra Fine Pink Himalayan Salt (1.5g)
- 1/4 tsp Ground Black Pepper (.5g)
- 1/4 tsp Dried Dill Weed (.25g)
- 2 T Fresh Parsley, chopped (8g)
- 1 T Lemon Juice (15 ml)
- 50g (1.8 oz) Parmesan Cheese, grated (1/2 C)
- 57g (2 oz) Cheese, shredded – use your favorite (about 1/2 C)
- Crushed GF Potato Chips (weight will vary)
Equipment: Digital scale (preferred), 9×13″ (3 L) Casserole Dish, Saucepan, Large Skillet, Colander, Measuring spoons & Cups, Mixing bowls, Non-Stick spray, Can opener, Cooling rack, Wooden spoons
Before You Dive In – Prep: Please read!
- Cook the noodles according to package instructions to al dente. Careful not to overcook. Drain, rinse in cold water and set aside in a separate bowl (drained)
- Prepare vegetables
- Grate/shred cheeses
- Drain tuna cans
- Move oven rack to center
- Preheat oven to 350 degrees Fahrenheit (177 C)
- Grease or non-stick spray a 9×13″ casserole dish
Step 1: While the pasta is cooking, melt 1 T butter in a large skillet (10-12″) set to medium. If using oil, warm the oil. Add the celery, leek, peas and garlic. Saute until vegetables are soft – about 5 minutes.
Step 2: Transfer vegetables to a large bowl. Add the tuna and stir until combined. Set aside.
Step 3: Add 3 T butter (oil) to the skillet and melt. Sprinkle the flour over the melted butter and whisk for at least 30 seconds. Slowly whisk in the chicken stock and continue to stir quickly until smooth and creamy looking. Slowly whisk in the milk. Bring to a slow simmer. Cook and stir for about 2-3 minutes. Mixture will appear thickened and bubbly.
Step 4: Reduce heat to low and add in seasonings, herbs, lemon juice and Parmesan cheese. Taste for seasonings and adjust if necessary.
Step 5: Pour the sauce into the bowl with the vegetables and tuna. Stir in the pasta. Test again for seasonings and adjust if necessary. Transfer to a prepared 9 X 13″ (3 L) casserole dish. Sprinkle shredded cheese over the surface and cover with crushed potato chips.
Step 6: Bake in the center of a preheated 350F/177C oven for 30 minutes. The center should appear bubbly. Remove from the oven and set on a cooling rack. Serve immediately.
Storage: Tuna casserole can be refrigerated for up to 2 days. If you plan to make ahead and freeze, leave the toppings off until ready to bake. Freeze for up to a month. Also, a note on refrigerating/freezing – not all GF pasta is created equal. Some brands fall apart easily after initial cooking and do not reheat well.
Nutrition information provided below is for the recipe as written using organic, salted butter and GF Kettle Chips.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: casserole
- Method: baking
- Cuisine: American
- Serving Size: 8 oz
- Calories: 390
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg
Keywords: gluten free homemade tuna noodle casserole
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