Mediterranean Diet Friendly Gluten Free Tuna Casserole

Total time1 hr

Prep time20 min

Cook time40 min

Mediterranean Diet Friendly Gluten Free Tuna Casserole

Flaky chunks of tuna anchor this comforting bake, paired with tender mushrooms, sweet peas, and gluten free noodles that soak up every bit of the savory sauce. Onion and garlic get slowly softened before the broth-based sauce comes together, seasoned with a touch of Dijon mustard for a little tang and depth. Everything bakes under a crisp, golden topping finished with a scattering of Parmesan, so you get contrast between the tender interior and that crunchy top layer. The fish-forward filling makes this a smart pick if you're leaning into more seafood at the table, and the vegetables throughout keep it feeling like a full meal rather than just a pasta bake. It's a cozy, fork-tender casserole that fits neatly into a Mediterranean-style rotation without sacrificing that classic, creamy comfort-food feel.

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Ingredients

6 servings

For the casserole

12 oz gluten free egg noodles or gluten free wide pasta
Double Yolk Egg Noodles, Gluten Free, Medium 10 Oz Double Yolk Gluten-Free Egg Noodles, 10 oz
Beiler's Gluten-Free Egg Noodles
Taste Republic Gluten-Free Egg Noodles 16 OZ
Double Yolk Gluten-Free Wide Egg Noodles
See all
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
½ cup yellow onion, finely diced
2 cloves garlic, minced
3 tbsp cornstarch
Chef's tip
For thickening, use about 1 1/3 times as much tapioca flour, stirred into a spoonful of cold water first; take the pan off the heat soon after it thickens.
2 cups chicken broth
1 cup whole milk
Chef's tip
Use the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness.
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
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
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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