If you’re craving comfort food that’s both nostalgic and friendly to gluten sensitivities, you’re in for a treat with this Gluten Free Tuna Casserole Recipe. It combines tender pasta, flaky tuna, luscious homemade cream of mushroom sauce, and a crunchy topping of crushed potato chips for an unforgettable texture play. Whether you’re making it for a family dinner or a cozy night in, this casserole is the ultimate hug-in-a-baking-dish that everyone will love tasting and sharing.
Ingredients You’ll Need
This recipe keeps things refreshingly simple but every ingredient plays a vital role in creating layers of flavor and texture that make this casserole so special. From gluten free pasta that holds the sauce beautifully to the sharp cheddar that adds a golden, melty finish, each component is carefully chosen for delicious balance.
- 8 oz gluten free rotini/fusilli: Jovial brown rice fusilli is recommended for its firm texture and great bite.
- 5 oz can tuna: Drain and flake; Wild Planet Albacore Wild Tuna brings superior quality and flavor.
- 1/2 cup frozen peas: Adds a bright pop of color and subtle sweetness.
- 1/2 teaspoon black pepper: Gently seasons the filling for a gentle warmth.
- 1-1/2 cups shredded cheddar cheese: Melted cheese makes the dish irresistibly gooey and rich.
- 1-1/2 cups crushed potato chips: Provides a crispy, salty topping that’s pure magic.
- 2 tablespoons extra virgin olive oil: Used to sauté mushrooms and shallots, adding a fragrant earthiness.
- 2 tablespoons minced shallots: Offer a delicate sweetness to the mushroom base.
- 8 oz mushrooms: Chopped, they bring umami depth and tender texture.
- 1/4 cup butter (or vegan butter): Creates the roux foundation for the creamy sauce.
- 1/3 cup gluten free flour: Thickens the sauce beautifully without gluten worries.
- 1-1/2 cups chicken broth: Adds savory richness to the sauce.
- 1 cup milk (any kind): Makes the sauce creamy and smooth.
- 1 teaspoon salt: Enhances all the flavors harmoniously.
- 1/2 teaspoon garlic powder: Offers a subtle aromatic boost without overpowering.
- 1/4 teaspoon black pepper: Provides an additional hint of spice in the sauce.
How to Make Gluten Free Tuna Casserole Recipe
Step 1: Preheat and Prepare Your Dish
Begin by setting your oven to 350 degrees Fahrenheit and greasing an 8×8” baking dish with nonstick spray. This step ensures an easy release and even baking later on.
Step 2: Sauté Mushrooms and Shallots
Heat olive oil over medium-high heat, then add the chopped mushrooms and minced shallots. Saute them until the mushrooms release their moisture and become tender, about 5 to 7 minutes. This step develops a wonderfully savory base for your sauce and intensifies the umami flavors.
Step 3: Create the Creamy Mushroom Sauce
Lower the heat to medium and melt the butter in the same pan. Sprinkle in the gluten free flour and whisk continuously for about a minute to cook out the raw flour taste. Gradually add the chicken broth while whisking to keep the sauce smooth, then pour in the milk and stir in salt, garlic powder, and pepper. Continue cooking and stirring over medium-high heat until the sauce thickens nicely. Fold in the sautéed mushrooms and shallots at the end for maximum flavor.
Step 4: Save Some Sauce and Let it Cool
Remove about half a cup of the cream of mushroom sauce for a different use if you like, then transfer the rest into a large bowl to cool a bit. Making the sauce ahead of time is a great time saver, and it can keep fresh for up to 3 days in the refrigerator.
Step 5: Cook the Pasta
Boil a big pot of generously salted water and cook your gluten free rotini or fusilli until it’s just shy of al dente. This delicate timing prevents mushiness later when the casserole bakes. Drain, then gently fold the pasta into the slightly cooled sauce in your mixing bowl.
Step 6: Add Tuna, Peas, and Pepper
Incorporate the flaked tuna, frozen peas, and the remaining black pepper to the pasta and sauce mixture. Stir everything together so the flavors marry perfectly and the peas remain bright and fresh.
Step 7: Assemble and Top Your Casserole
Transfer the creamy tuna mixture into your prepared baking dish. Sprinkle the shredded cheddar cheese evenly over the top, followed by the crushed potato chips. The chips create a golden, crunchy crust that’s pure comfort food bliss.
Step 8: Bake to Perfection
Bake your casserole for 15 to 20 minutes until the sauce is bubbling, the cheese thoroughly melted, and the potato chips turn a beautiful golden brown. Keep an eye to avoid burning the topping.
Step 9: Let it Rest Before Serving
Allow the casserole to rest for 5 to 10 minutes after baking. This helps it set up a bit for easier serving and lets the flavors come together beautifully.
How to Serve Gluten Free Tuna Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a lovely pop of green and a burst of freshness that balances the richness of the casserole magnificently. A squeeze of lemon juice on the side also brings brightness and jazzes up every spoonful.
Side Dishes
This casserole pairs beautifully with a crisp green salad dressed with a tangy vinaigrette, or some steamed seasonal vegetables such as asparagus or green beans. Both sides contribute refreshing textures and help create a well-rounded, satisfying meal.
Creative Ways to Present
For a fun twist at gatherings, prepare individual servings in mini ramekins topped with extra cheese and chips crisped under the broiler. Layering the casserole with a few dollops of pesto before baking adds an herbaceous surprise that guests will rave about.
Make Ahead and Storage
Storing Leftovers
Leftover gluten free tuna casserole keeps well in an airtight container in the refrigerator for up to 3 days. Make sure to cover it tightly to maintain moistness and flavor, so each bite stays just as tasty as the first.
Freezing
This casserole freezes beautifully. Freeze it before baking by assembling in a freezer-safe container and wrap tightly in plastic wrap and foil. It will stay good for up to 3 months. To bake from frozen, thaw overnight in the fridge before baking as directed.
Reheating
For the best texture, reheat leftovers covered in a 350 degree oven for about 15-20 minutes until heated through and bubbly. If you like, crisp up the potato chip topping again by uncovering it for the last 5 minutes. Microwaving works in a pinch but can soften the crunchy topping.
FAQs
Can I use canned cream of mushroom soup instead of making it from scratch?
While using canned soup is convenient, making your own gluten free cream of mushroom sauce adds fresher flavor and allows you full control over seasoning and thickness, giving the casserole an exceptional homemade quality.
Is this casserole suitable for dairy-free diets?
This recipe can easily be adapted for dairy-free diets by using vegan butter, dairy-free milk alternatives, and vegan cheese. The creamy texture remains delicious, and the flavors still shine bright.
Can I substitute the tuna with chicken or another protein?
Absolutely! Cooked shredded chicken, canned salmon, or even cooked chickpeas for a vegetarian option work wonderfully. Just make sure to adjust any seasonings to suit the new protein’s flavor profile.
What potato chips work best for the topping?
Plain salted potato chips provide the ideal crispy, salty crunch. Avoid flavored chips that might overpower the dish unless you want to experiment with bold tastes like barbecue or sour cream and onion.
How can I make this recipe nut-free?
Since this casserole doesn’t include nuts, it’s naturally nut-free as long as you check labels, especially on packaged items like broth or chips, to avoid cross-contamination.
Final Thoughts
This Gluten Free Tuna Casserole Recipe is a true crowd-pleaser that brings comfort, taste, and ease to your table. I’m always thrilled when a dish is not only simple to prepare but also so rich in flavor and texture that it quickly becomes a repeat favorite. Give this casserole a try and watch it become your new go-to for cozy dinners that everyone will ask for again and again.
Print
Gluten Free Tuna Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Gluten Free Tuna Casserole is a comforting and hearty dish perfect for weeknight dinners. Made with gluten free rotini, flaked tuna, and a creamy homemade mushroom sauce, it’s topped with shredded cheddar cheese and crunchy crushed potato chips for a delightful texture contrast. Baked until bubbly and golden, this casserole offers a delicious twist on a classic family favorite while accommodating gluten free diets.
Ingredients
Pasta and Tuna
- 8 oz gluten free rotini or fusilli (Jovial brown rice fusilli recommended)
- 5 oz can tuna, drained and flaked (Wild Planet Albacore Wild Tuna recommended)
- 1/2 cup frozen peas
- 1/2 teaspoon black pepper
Mushroom Sauce
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced shallots
- 8 oz mushrooms, chopped
- 1/4 cup butter (or vegan butter)
- 1/3 cup gluten free flour (or all-purpose flour if not gluten free)
- 1–1/2 cups chicken broth
- 1 cup milk (any kind)
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Topping
- 1–1/2 cups shredded cheddar cheese
- 1–1/2 cups crushed potato chips (from approximately 4 cups whole potato chips)
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 350 degrees Fahrenheit. Spray an 8×8 inch baking dish with nonstick spray and set aside to prepare for the casserole.
- Cook Mushrooms and Shallots: Heat the extra virgin olive oil in a medium-sized saucepan or skillet over medium-high heat. Add the chopped mushrooms and minced shallots and sauté until the mushrooms release their liquid, the liquid evaporates, and the mushrooms become tender, about 5 to 7 minutes. Transfer the mushroom mixture to a bowl and set aside.
- Make the Creamy Mushroom Sauce: Reduce the heat to medium and melt the butter in the same pan. Sprinkle in the gluten free flour and whisk continuously for 1 minute to cook the flour. Gradually whisk in the chicken broth to create a smooth sauce, then add the milk along with salt, garlic powder, and black pepper. Increase the heat to medium-high and cook while stirring until the sauce thickens and becomes fairly thick, about 3 to 4 minutes. Adjust the heat to prevent splattering. Turn off the heat and stir in the cooked mushrooms to combine.
- Set Aside Part of the Sauce: Remove a heaping 1/2 cup of the prepared cream of mushroom sauce and reserve it for another use if desired. Transfer the remaining sauce to a large mixing bowl and allow it to cool slightly. This sauce can be made up to 3 days in advance.
- Cook the Pasta: Bring a large pot of generously salted water to a boil. Add the gluten free pasta and cook until just under al dente, as it will continue to soften in the oven. Drain the pasta well and add it to the mixing bowl with the slightly cooled mushroom sauce.
- Add Tuna and Seasonings: Add the flaked tuna, frozen peas, and 1/2 teaspoon black pepper to the bowl with the pasta and sauce. Stir gently to combine all ingredients thoroughly.
- Assemble the Casserole: Transfer the mixture evenly into the prepared baking dish. Evenly sprinkle the shredded cheddar cheese over the top, then cover with the crushed potato chips to create a crunchy topping.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 15 to 20 minutes or until the sauce is bubbly, the cheese has fully melted, and the potato chips are golden brown and crisp.
- Cool and Serve: Let the casserole cool for 5 to 10 minutes after baking to allow it to set slightly. Then scoop into bowls and serve warm for a satisfying meal.
Notes
- You can reserve part of the mushroom sauce for another recipe or as a soup base.
- Do not overcook the pasta initially; it should be slightly underdone to avoid mushiness after baking.
- Crushed potato chips add a delicious crunchy topping; use your favorite brand or flavor that suits your taste and dietary needs.
- Butter can be substituted with vegan butter to make the recipe dairy-free, but the diet label will change accordingly.
- The casserole can be assembled ahead and baked fresh later; store covered in the refrigerator up to 24 hours before baking.
