Gluten Free Tuna Casserole
Tuna casserole is the kind of comfort food that feels like a hug on a weeknight, and this version delivers every bit of that cozy, bubbling satisfaction without a trace of gluten. The secret is a from-scratch cream sauce built with cornstarch instead of flour — it thickens beautifully with chicken broth, whole milk, and a generous spoon of sour cream, giving you that rich, velvety texture the dish is famous for. Gluten free egg noodles and a crispy Parmesan-topped breadcrumb crust round everything out, so you're not sacrificing a single thing in the texture department. Cremini mushrooms, sweet peas, and a hint of Dijon mustard add layers of flavor that make this feel far more elevated than your average pantry-raid dinner. One of the trickiest parts of eating wheat-free is finding casseroles that don't turn out gluey or flat — the cornstarch slurry here solves that problem cleanly and reliably. This recipe serves 6, making it a smart choice for feeding a family or stashing leftovers for the week. Pull it out of the oven when the edges are bubbling and the topping is golden, and try to wait the full five minutes before diving in — it's worth it.
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Learn more →Ingredients
6 servings
For the casserole
- 12 oz gluten free egg noodles or gluten free wide pasta
- 3 cans (5 oz each) tuna in water, drained
- 1 cup frozen peas
- 1 cup cremini mushrooms, thinly sliced
For the cream sauce
- 3 tbsp unsalted butter
- ½ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 3 tbsp cornstarch
- 2 cups chicken broth
- 1 cup whole milk
- ½ cup sour cream
- 1 tsp dijon mustard
- 1 tsp salt
- ½ tsp black pepper
For the topping
- 1 cup gluten free breadcrumbs
- 2 tbsp unsalted butter, melted
- ¼ cup parmesan cheese, finely grated
Instructions
- 1
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the gluten free egg noodles according to package directions until just barely al dente — they should still have a firm bite at the center, as they will continue cooking in the oven. Drain in a colander and set aside.
- 2
In a medium saucepan, melt 3 tbsp butter over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the sliced mushrooms and cook, stirring occasionally, until they release their liquid and the pan looks nearly dry, about 4–5 minutes.
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