Gluten-free Tuna Noodle Casserole Recipe

G-F Tuna Noodle CasseroleLooking for an easy, tasty Gluten-free Tuna Noodle Casserole recipe?  When you make this, you will need to have gluten-free noodles. I use Schar’s. You will also need to make sure the mushroom soup you use, does not contain wheat. I use Pacific boxed soups.

  • 1 1/2 cups gluten-free egg noodles, macaroni, fusilli, or penne pasta (I use Schar’s G-F noodlesegg noodles, fusilli, or penne pasta.)
  • 1 Tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 box gluten-free cream of mushroom soup (Check your label. Be sure it does not contain wheat. I use Pacific brand soups.)


  • 1 cup milk (You can use whole, reduced fat, or skim, but I’ve found whole makes the casserole less runny.)
  • 1Tablespoon lemon juice
  • black pepper to tasteG-F soup
  • 10 oz frozen peas
  • 6 oz tuna, drained and flaked
  • 1 cup potato chips, crushed
  • Vegetable oil for boiling water
  • Preheat oven to 425 degrees F.
  • Bring a large pot of water to a boil over high heat. Add vegetable oil (1-2 Tablespoons) to water, to keep the noodles from sticking together. Stir in the noodles. Reduce heat to medium-high and cook noodles until al dente. About 8 minutes.
  • Meanwhile, heat olive oil in large saucepan over medium heat. Add the onion and cook, stirring, until soft. 2-3 minutes. Whisk in the mushroom soup, milk, and lemon juice. Season with pepper. Stir until the sauce is smooth, thickened slightly, and bubbling. 4 minutes. Remove pan from heat.
  • Drain noodles well in a colander. Fold noodles, frozen peas, and tuna into the G-F Tuna noodle casserolemushroom sauce. Transfer tuna mixture to a 1 1/2 or 2 quart casserole. Scatter the crushed potato chips evenly over the top.
  • Bake until casserole bubbles throughout and the potato chips turn golden brown. 20-25 minutes.


I wish you well.


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