This American classic is perfect any time of the year. My Gluten Free Tuna Casserole has all of the flavor, and more, than the original version, but none of the gluten!
I’m partnering with Lance Crackers to bring you this recipe for Gluten Free Tuna Casserole! I’ve been compensated for this post.
What is Tuna Casserole?
Tuna Casserole is a super popular American casserole that’s typically made with some combination of tuna fish, pasta, canned peas, canned soup for a sauce, and then topped with something crispy such as potato chips, corn flakes, bread crumbs or canned fried onions.
My version omits the canned soup and instead makes a simple white sauce to mix in with the casserole. That ensures it’s both gluten free and tasty!
I’ve topped it with some of my favorite Lance Gluten Free Cheddar Cheese Crackers and additional cheddar cheese to get a fantastic crispy topping that I know you’ll love!
How do you make Gluten Free Tuna Casserole?
There’s a reason that this recipe has stood the test of time remains popular, it’s tasty AND very simple to make.
To start with you need to preheat your oven to 375 F and grease a medium sized oven proof baking dish that you’re using to bake the casserole in. While the oven is heating, cook your gluten free pasta noodles on the stove.
In a hot skillet add the oil, then the onion, celery, and garlic, and cook 5 minutes. Then add the mushrooms and cook for 3 minutes more.
For the next step we are going to make the white sauce. Don’t be intimidated if you’ve never made one before it’s really very simple
Start by melting 4 tablespoons of butter in a medium saucepan over a low heat, and whisk in the gluten free flour until smooth.
Now, gradually whisk in milk, and continue cooking for 5 minutes until the sauce is smooth and slightly thickened, then season with salt and pepper.
Then, stir in the tuna, peas, mushroom onion mixture, cooked gluten free pasta and transfer to the baking dish.
Top with shredded cheddar cheese, Lance Gluten Free Cheddar Cheese cracker crumbs and cook the tuna casserole for 25 minutes (full recipe below)
I’ve found it’s best eaten hot right out of the oven as the crackers may go slightly soft over time. That said, we have reheated this casserole the next day and it was still devoured by the whole household!
WHERE TO BUY LANCE GLUTEN FREE CHEDDAR CHEESE CRACKERS
These yummy Lance gluten free cheddar cheese crackers are still pretty new to the market but they are available already in some Publix, Wegmans, Meijer, and Harris Teeter and some other grocery stores.
I’ve also found the sandwich crackers in my local Target and Walmart, and Amazon carries many of their gluten free varieties too!
You can order them online directly from the Synder’s Lance website, either by the Half Case – (6) 5 oz. Boxes, or Full Case – (12) 5 oz. Boxes.
Gluten Free Tuna Casserole
Easy Gluten Free Tuna Casserole Recipe! adapted from allrecipes
- 1 tbsp oil
- 8 oz gluten free pasta
- 1/2 medium onion finely chopped
- 1 stalk celery finely chopped
- 2 cloves garlic chopped
- 4 oz mushrooms sliced
- 4 tbsp butter
- 1/4 cup all purpose gluten free flour (no gums!) or use cornstarch
- 2 cups milk 500mls
- salt and pepper to taste
- 10 oz canned tuna, drained and flaked
- 1/2 cup frozen peas
- 1/2 cup corn
- 1 cup shredded Cheddar cheese
- 1 cup Lance Gluten Free Cheddar Cheese Crackers crushed
Cook the gluten free Pasta as directed on the package, then drain and cover.
While the pasta is cooking preheat your oven to 375 degrees F (190 degrees C).
Grease a medium baking dish with 1 tablespoon butter or oil.
Add a little oil to a skillet over medium-low heat.
Stir in the onion, celery, and garlic, and cook 5 minutes, then add the mushrooms and cook for 3 minutes more.
Melt 4 tablespoons of butter in a separate medium saucepan, and whisk in the flour until smooth.
Gradually whisk in milk, and continue cooking for 5 minutes over a low heat, until sauce is smooth and slightly thickened. Season with a little salt and pepper to taste
Stir in the tuna, peas, mushroom and onion mixture, and cooked gluten free pasta. Transfer to the baking dish.
Top with shredded cheddar cheese and then the cheese cracker crumbs on top of that.
Bake for 25 minutes in the preheated oven, or until lightly browned.