Making gluten free tuna casserole can be a quick and easy weeknight meal, especially if you have leftover pasta. Just a few ingredients, mostly pantry staples, and 20 minutes in the oven and you’ll have a warm gluten free comfort food casserole on the table!
This post is sponsored by Vivian’s Live Again, and features their Cream of Mushroom Soup Mix. All opinions are entirely my own. Vivian’s cream of mushroom soup is a pantry staple in our home, because it helps me to quickly make easy gluten free dairy free meals. All of Vivian’s Live Again’s products are gluten free and dairy free.
How do you make a simple tuna casserole?
Making tuna casserole is as simple as mixing cooked pasta with cream of mushroom soup, canned tuna, and peas and topping it with buttered bread crumbs.
Making a gluten free tuna casserole is a little bit more involved since you have to find a gluten-free alternative for the cream of mushroom soup, pasta and breadcrumbs, but can still be a really simple and easy weeknight meal! You just need to know reliable gluten free substitutes, which I have for you!
What do you need to make gluten free tuna casserole with mushroom soup?
To make gluten free tuna noodle casserole you will need:
- gluten free cream of mushroom soup (keep reading, most cream of mushroom soups at the store are NOT gluten-free)
- canned tuna
- frozen peas
- gluten free pasta (The pasta you use, does matter! Some brands of gf pasta turn to mush if you try to bake them.)
- melted butter (I used vegan butter to make my tuna casserole dairy free.)
- gluten free bread crumbs (I used some gluten free italian seasoned bread crumbs, but you can use any gluten free bread crumbs, or dried out gluten free bread pulsed to crumbs)
- salt and pepper, to taste
Is cream of mushroom soup gluten free?
The cream of mushroom soup you’d usually buy from the store (Campbells, Progresso, etc) is NOT gluten free, however there are other great gluten free cream of mushroom soups on the market!
I love Vivian’s Live Again’s cream of mushroom soup because not only is it gluten-free, it is dairy free and vegan.
I love that it comes in a powdered form that you simply mix with water and then bring to a simmer on either the stovetop or in your microwave. Each package makes equivalent to 5 cans of cream of mushroom soup, but it takes up less space in your pantry and it allergy friendly.
It also comes in smaller travel-sized single serve packages, equivalent to one can of cream of mushroom soup.
I also like making my own gluten free cream of mushroom soup. It only takes 5 minutes if you have the ingredients on hand.
Which tuna is gluten free?
Most canned tuna is gluten free. I always check the ingredients, but plain canned tuna should be gluten-free.
With flavored canned tuna, or premixed tuna salad you will have more issues.
Is there a gluten free egg noodle?
Yes, there is! Jovial makes gluten free egg noodles. They come in a tagliatelle shape, so you’ll need to break them up if you want them to be like tradition egg noodle.
You can also break gluten free fettuccine into bite-sized pieces for a similar effect.
I decided to use gluten free rotini in my gluten free tuna pasta bake because the rotini is heartier, less likely to over-bake, and the ridges hold onto the cream of mushroom soup, peas, and tuna.
It is really important to cook your gluten free pasta “al dente” which just means, with some bite. Essentially, it should be almost tender, but still undercooked because it will soften more as it bakes in the oven.
Are breadcrumbs gluten free?
Regular breadcrumbs are not gluten free, however there are lots of gluten free breadcrumbs that you can easily find at your grocery store.
You can also make your own gluten free breadcrumbs by toasting leftover gluten free bread crusts, or savory baking fails, and them crumbling them by pulsing in a food processor, blender, or grating them.
I’ve also used gluten free rice chex to make great gluten free bread crumbs! They have a great crisp texture.
I used an italian seasoned gluten free breadcrumb for this gluten free tuna casserole, but if you only have plain gluten free breadcrumbs, you can just season them to taste with salt, pepper, and parsley.
How to make a Gluten and dairy free tuna casserole?
This tuna casserole is gluten-free and dairy free because the cream of mushroom soup from Vivian’s Live Again that I used is dairy free, and I used gluten-free noodles, and vegan butter.
You can also use the dairy free version of my gluten free cream of mushroom soup, along with vegan butter or even olive oil to butter the breadcrumbs.
How to make gluten free tuna noodle casserole with mushroom soup?
First, boil your gluten free pasta. Or use leftover gluten free pasta.
Be sure to cook your gluten free pasta al dente (meaning with a bite, it should be undercooked).
If you know you have this easy gluten free tuna bake on your menu, you can easily cook an extra box earlier in the week.
Next, mix your cream of mushroom soup with frozen peas, parsley, and drained canned tuna.
Add your pasta, and pour into a lightly greased casserole dish.
In a small bowl, melt your butter or vegan butter, and mix with the gluten free breadcrumbs.
Sprinkle the buttered breadcrumbs on top of your gluten free tuna noodle casserole, and then bake until golden brown and bubbly.
How to store leftover gluten free tuna pasta bake?
Cover any leftovers tightly, or move to an airtight container and store in the fridge for up to 5 days.
Reheat in the microwave, or in your oven or toaster oven.
Other gluten free tuna recipes:
- Gluten free seared tuna steaks with tamari and sesame
- Easy Rainbow Chard Curried Tuna Salad
- Gluten Free Tuna Panini with grilled onion and hatch green chile
- Tuna and Potato Patties crusted with polenta
- Low Carb Tuna Cakes
Easy gluten free tuna casserole makes a quick gluten free dinner perfect for busy weeknights! With gluten free pasta, gluten free cream of mushroom soup, tuna,peas, and buttered gluten free breadcrumbs on top it is a crowd-pleasing comfort food casserole everyone will love.
- Preheat your oven to 350°f and lightly grease a casserole dish. I used a casserole dish that was about 9x13, but you don't have to use a specific size as long as all your tuna casserole filling fits in it.
- Cook your pasta al dente, according to the package directions. You want it to be undercooked, so it has a very firm bite. Undercooking your pasta will prevent it from getting mushy as it continues to cook when you bake your tuna casserole.
- In a large bowl, mix your gluten free cream of mushroom soup, drained tuna, frozen peas and parsley. Add your al dente gluten free pasta, and mix to evenly combine. Season to taste with salt and pepper.
- Pour the pasta into your prepared baking dish and spread evenly.
- In a small microwave-safe bowl, bowl, melt your butter in the microwave (mine took about 20 seconds).
- Add the gluten free breadcrumbs to the melted butter, and sprinkle evenly over the top of your gluten free tuna casserole.
- Bake in your preheated oven for about 20 minutes, or until your tuna casserole is bubbling and the buttered breadcrumbs on top are golden brown.
* I used Jovial's Rotini, but I also recommend Barilla's gluten free rotini, Tinkaya, or Banza if you prefer a chickpea pata. Be sure to undercook it so your tuna casserole isn't mushy.
** I used Vivian's Live Again Cream of Mushroom Soup equal to two cans of cream of mushroom soup. Just follow the directions on the back of the package, You can also use my homemade gluten free cream of mushroom soup, each recipe makes equivalent of one can of cream of mushroom soup, so you'll need to double the recipe.
*** If you don't have fresh parsley on hand, use 1 teaspoon dried parsley instead. I have fresh parsley in my garden, so I ran out and grabbed a sprig. Dried parsley will work just fine.
**** I used melted vegan butter (Melt or Earth Balance are my go-tos) to make a gluten and dairy free tuna casserole. You can use butter, vegan butter, or olive oil to butter your gluten free breadcrumbs
***** I used gluten free italian breadcrumbs, you can use plain gluten free breadcrumbs, just season them to taste with salt, pepper, and parsley.
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Amount Per Serving: Calories: 349 Total Fat: 15g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 43mg Sodium: 1014mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 5g Sugar: 2g Sugar Alcohols: 0g Protein: 20g