Gluten Free Tuna Noodle Casserole

Total time1 hr

Prep time20 min

Cook time40 min

This creamy casserole layers tender egg noodles with flaked tuna, sweet peas, and earthy champignon mushrooms, all folded into a rich, savory sauce built from scratch with garlic-infused oil and a scattering of scallion greens. A blend of Dijon mustard and sharp cheddar melts right into that sauce, giving every bite a deep, tangy backbone before the whole thing gets tucked into the oven. The top gets scattered with a buttery, crisp crumb layer that bakes up deep golden and shatters slightly under the spoon, playing against the soft, saucy noodles underneath. It's the kind of nostalgic, spoonable dinner that reheats beautifully and feeds a crowd without much fuss. Since every component here is checked and built to work together, this version is a genuinely solid pick for a gluten free table, no asterisks needed.

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Ingredients

6 servings

For the casserole

12 oz gluten free egg noodles
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
1 can (14 oz) canned champignon mushrooms, drained and rinsed
3 cans (5 oz each) tuna packed in water, drained
1 cup frozen peas, thawed
1 cup shredded cheddar cheese

For the sauce

3 tbsp unsalted butter
2 tbsp garlic-infused oil
½ cup scallions, green tops only, thinly sliced
⅓ cup gluten free flour
2 cups milk
1 ½ cups chicken broth
1 tsp dijon mustard
½ tsp fine salt
¼ tsp black pepper

For the topping

¾ cup gluten free breadcrumbs
2 tbsp unsalted butter, melted

For serving

2 tbsp scallions, green tops only, thinly sliced (optional)

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 with the garlic-infused oil over medium heat until the butter is foamy. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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