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–+ servings
A baked tuna casserole in a dish.

Gluten Free Tuna Casserole

Sandi Gaertner
A creamy gluten free tuna casserole recipe with mushrooms and a crispy topping.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Meal Recipes
Cuisine American
Servings 6 people
Calories 361 kcal

Ingredients
  

  • 10 ounces tuna fish 2 cans packed in water, drained.
  • 12 ounces gluten free pasta * see note
  • 4 ounces goat cheese
  • 10.5 ounces canned cream of chicken soup * see note
  • 8 ounces cremini mushrooms * see note
  • ⅓ cup diced onions
  • 1 tespoon dried basil
  • 1 teaspoon salt
  • ½ teaspoon garlic powder or 2 garlic cloves
  • ½ teaspoon black pepper

Topping

  • ½ cup gluten free panko * see note
  • ¼ cup parmesan cheese grated works best
  • 1 teaspoon dried parsley
  • ⅛ teaspoon salt

Instructions
 

  • Start by boiling your gluten free pasta according to package directions, BUT cook it one minute less than what is recommended on the box. This will help prevent mushy pasta.
  • While the pasta is cooking, dice your onions. Wash and slice your mushrooms. Add oil to a skillet and cook the onions and mushrooms until they are softened.
  • Drain the canned tuna. Add the tuna, cream of chicken soup, and goat cheese to the skillet. Add salt, garlic powder, parsley, and pepper. Mix and reduce the cooking heat to medium-low and bring the mixture to a boil.
  • Cover and reduce the heat to simmer and stir to blend the contents. Cook an additional 3-4 minutes.
  • Mix the parmesan and gluten free panko in a bowl.
  • Pour the pasta into the mushroom mixture and mix well. Pour into an 8x8 casserole dish. Sprinkle the panko mixture over the gluten free tuna noodle casserole.
  • Bake at 350º F for 20 minutes. Serve hot.

Notes

  1. I highly recommend using either Jovial or Tinkyada brands gluten free pasta for this recipe because they hold up really well to sauces and sitting in sauces. Other brands work but can get mushy. Check out my tips on how to cook gluten free pasta for more ways to make gluten free pasta stay al-dente.
  2. Note, I used canned cream of chicken soup. You can also use cream of mushroom soup. There are only two brands of cream soup that are gluten free. Walmart's Great Day and Pacific Foods are the two brands.
  3. I used cremini mushrooms but you can use any type of mushroom.
  4. This recipe will keep fresh in an air-tight container in the refrigerator for up to 3 days.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1personCalories: 361kcalCarbohydrates: 57gProtein: 19gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 28mgSodium: 1055mgPotassium: 292mgFiber: 2gSugar: 1gVitamin A: 152IUVitamin C: 1mgCalcium: 76mgIron: 2mg
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.