Gluten Free Tuna Noodle Casserole recipe

Originally posted November 20, 2013

It’s hard enough to be gluten-free but throw in dairy-free too and it can be hard to convert recipes or find substitutes. I’ve been looking for a good gluten-free noodle to use for casseroles but had not found one. I really wanted to make a tuna noodle casserole. However, now there are many more options and I have found a fettuccini that works well.

I wasn’t brought up on tuna casserole but I did make a version with sautéed mushrooms and sherry that I always enjoyed. I knew I could recreate the sauce gluten-free but needed the right noodle. I realize at the end of the day, almost any (gluten-free) pasta would work, even rotini. It’s more about the flavors.

So if you missed this all-American casserole being on a gluten-free diet and maybe want a slightly elevated version, here you go!

Gluten-Free Tuna Noodle Casserole with Dairy-Free Option

Yield: 6 – 8 servings

• 3 – 4 cups gluten-free mushroom sauce/soup (see recipe below or about 2 cans)
• 2 cans tuna, drained and flaked
• 2 cups dry gluten-free fettuccini noodles, cut in small pieces (or any small pasta; I used 9 ounces of fresh fettuccini and cut it into about 2″ pieces; could have used closer to 8 ounces)
• 1 cup peas, fresh or frozen
• ¼ cup gluten-free breadcrumbs seasoned with salt and pepper (I used a seasoned breadcrumb)
• 2 – 3 teaspoons olive oil, butter, or butter substitute, melted

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Tuna Casserole Recipe

1. Preheat oven to 375°F. Grease a 13″ x 9″ baking pan or casserole dish.
2. While the mushroom sauce is cooking (recipe below), prepare the other ingredients. If using premade soup, heat in a large soup pot and bring to a simmer. After the sauce is done or the soup is heated, add the flaked, drained tuna and stir. Taste sauce and adjust seasonings if necessary. Turn off heat.
3. Cook the pasta to al dente/slightly underdone as it will continue to cook in the oven. Add the peas to the pasta water for the last minute of cooking to cook slightly.
4. Drain pasta and peas, and lightly rinse to stop cooking.
5. Once the noodles are drained and rinsed, place the noodles and peas in the baking dish. Add the mushroom sauce or soup to the pasta and stir.
6. Top with gluten-free breadcrumbs seasoned with salt and pepper. Drizzle olive oil or melted butter or substitute on top to help brown the breadcrumbs.
7. Place in oven and bake about 20 minutes. Raise the heat to 375°F and/or switch to convection mode. Cook until casserole is bubbling and top is browned. Let rest a few minutes before serving. Enjoy!

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Gluten-Free Mushroom Sauce Recipe (use this if you do not have a premade sauce/soup)

• 2+ teaspoons olive oil
• 1 – 2 tablespoons butter or, butter substitute for dairy-free
• 1 medium onion, chopped
• 1/4 teaspoon ground pepper
• 1/4 teaspoon garlic powder
• 1 pound assorted mushrooms, sliced (for example, crimini, shitake, and/or white)
• 1/2 teaspoon or more fine kosher or sea salt
• 3 tablespoons dry cooking sherry
• 1 1/2 cups chicken or vegetable broth
• 1 1/2 cups milk, or plain unsweetened milk substitute for dairy-free
• 2 heaping tablespoons cornstarch mixed with 2 tablespoons cold water

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1. Place large sauté pan on medium heat. Add 2 teaspoons of oil and 1 tablespoon of the butter or butter substitute. Once butter melts, add onion, ground pepper, and garlic powder. Cook in pan, stirring once or twice until golden and translucent, about 5 to 7 minutes. I usually clean and slice the mushrooms while the onion is cooking.
2. Once the onion is softened, add any thicker mushrooms first, but just enough to cover the pan; it should not be crowded. Stir once. Raise heat slightly and cook, stirring only occasionally until mushrooms become brown. If mushrooms are very dry, add a sprinkle of salt. Add the mushrooms in stages and continue cooking until all of the mushrooms are cooked and brown. There should not be a lot of liquid in the pan; if there is, raise the heat to try to cook off the liquid.
3. Once the mushrooms are golden brown, add salt and and cook for 1 minute, stirring.
4. Raise heat slightly, and add sherry. Cook for 1 minute or until mostly evaporated.
5. Add broth and milk and stir. Bring to a simmer.
6. In a small bowl, make a cornstarch slurry with cornstarch and cold water. Add to pan and simmer until thickened, about 3 to 5 minutes. Add more butter or butter substitute to give the sauce a creamier consistency.
7. The sauce should not be too thick or else the casserole will be dry. When you are done, you should have about 3 – 4 cups of sauce.