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  • Jules Shepard
    Jules Shepard

    Tuna Noodle Casserole (Gluten-Free)

    Reviewed and edited by a celiac disease expert.

    Caption: A beautiful gluten-free tuna casserole!

    Like any casserole, this one is flexible. I've given you a good guideline for correct proportions, but add more or less salmon or tuna; more or less pasta; more or less peas – you get the picture. It will work and be delicious, regardless.

    Lately I've been using canned salmon instead of tuna in this traditional recipe – Costco even carries wild Alaskan Sockeye Salmon (boneless) in the can, which boasts 410mg Omega 3s per serving! So this casserole is not only delicious, but it's a deliciously healthy one-dish meal the whole family will enjoy! Obviously, if you have leftover grilled salmon from the night before, it goes without saying (though I'll say it anyway, just in case!) that re-purposing those leftovers in this casserole would be the very best option!

    I've also experimented with every dairy-free cheese and soup out there, and I can say with every confidence that the dairy in traditional casseroles like this one will not be missed if you choose to use my dairy-free suggestions.

    Enjoy this super easy casserole today, and love this casserole tomorrow for leftovers!


    • 16 ounces gluten-free pasta spirals or penne (Le Veneziane Corn Penne; Tinkyáda Brown Rice Pasta Spirals; Ancient Harvest Corn-Quinoa Pagodas) – use more or less depending on whether you like your casseroles more “noodley”
    • 32 ounces cream of mushroom soup (Imagine Creamy Portobello Mushroom Soup is dairy- and gluten-free) 
    • 29-32 ounces canned tuna or salmon, drained (be sure to remove bones if your brand contains bones)
    • 16 ounces frozen or canned peas
    • 7-8 ounces cheddar dairy or non-dairy cheese (Daiya Cheddar Style Shreds or Galaxy Nutritional Foods Veggie or Rice Shreds)

    Prepare noodles according to package directions. Drain and set aside. If using frozen peas, prepare according to package directions; if using canned peas, drain.

    Preheat oven to 350° F.

    In a large bowl, stir together soup, tuna or salmon, peas and cheese. Add drained pasta and stir to combine. Pour into a 2-quart casserole. Bake for 30 minutes, or until bubbly.

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    I have problems with mushrooms and dairy so I guess I'll just have to continue to avoid casseroles of any kind.

    This recipe uses a dairy-free mushroom soup and can be made with dairy-free cheeses. It is WONDERFUL! Use salmon and get your Omega-3s while you're at it! Thanks for EVERYTHING you do for the gluten free community Jules!

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    I love that this recipe is so easy to make, especially when you can use the dairy free mushroom soup in the carton. I made it in twenty minutes. I didn't even know that gluten and dairy-free cream of mushroom soup existed, so thanks for introducing that to me! And the recipe is tasty. I like to top my casserole with broken up pieces of potato chips from the bottom of the bag.

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    I made this last night, and I must say - it really wasn't too shabby. I did only have 2 6oz cans of tuna on hand unknowingly but it seemed to be just plenty. And the soup was really easy to find at my local Wegman's.


    Only thing was I do not know my tolerance yet for seasonings so I did not add pepper to this recipe, even though I feel like it could have used some dashes. Or even some crushed red pepper flakes. I already do not add salt to anything but I can see others feeling that this recipe needed salt.


    I would for sure make this again. Being single and living alone, this recipe made a TON and I will be freezing some for later indulgences.


    So, thank you for a successful recipe for a first timer to your website!

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    To the person above worried about the mushrooms: I like to look up multiple recipes before trying something new, and have seen many other recipes almost exactly the same as this using chicken broth instead. I also have a mushroom allergy and will be using chicken broth. Swanson's, Progresso, Imagine Foods, and many other brands have a gluten free broth. Hope it works out for you!

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  • About Me

    Atop each of Jules Shepard’s free weekly recipe newsletters is her mantra: “Perfecting Gluten-Free Baking, Together.” From her easy-to-read cookbook (“Nearly Normal Cooking for Gluten Free Eating”) to her highly rated reference for making the transition to living gluten free easier (“The First Year: Celiac Disease and Living Gluten Free”), Jules is tireless in the kitchen, at the keyboard and in person in helping people eating gluten free do it with ease, with style and with no compromises.
    In the kitchen, she creates recipes for beautiful, tasty gluten-free foods that most people could never tell are gluten free. As a writer, she produces a steady stream of baking tips, living advice, encouragement and insights through magazine articles, her web site (gfJules.com), newsletter, e-books and on sites like celiac.com and others. Jules also maintains a busy schedule of speaking at celiac and gluten-free gatherings, appearing on TV and radio shows, baking industry conventions, as well as teaching classes on the ease and freedom of baking at home.
    Her patent-pending all-purpose flour literally has changed lives for families who thought going gluten free meant going without. Thousands read her weekly newsletter, follow her on Twitter and interact with her on FaceBook.  

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