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Tuna Noodle Casserole (Gluten-Free)


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.

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

Ingredients:

  • 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)
Directions:

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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10 Responses:

 
Louise
Rating: ratingfullratingfullratingfullratingfullratingfull Unrated
said this on
01 Sep 2010 12:45:23 PM PDT
Doing research before results of blood come back. Interesting reading and recipe sounds delicious.

 
donna Burkey
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said this on
06 Sep 2010 4:08:44 AM PDT
Thanks for all the info you make available to us celiacs. Info has come a long way in 14 years - hardly any was out there for us back then.

 
Sandra
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said this on
06 Sep 2010 3:45:24 PM PDT
I am trying this tonight and feeding my husband and myself. He is not gluten free, but I am, and he likes it too.

 
Edieanne Boudreau
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said this on
08 Sep 2010 10:56:32 AM PDT
I have problems with mushrooms and dairy so I guess I'll just have to continue to avoid casseroles of any kind.

 
Jeff
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said this on
13 Sep 2010 12:11:08 PM PDT
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!

 
Emily
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said this on
01 Nov 2011 11:14:42 AM PDT
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.

 
Lynn
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said this on
30 Jan 2012 11:18:35 AM PDT
Just learning how to manage diet. This recipe and these comments are very helpful.

 
dorispape
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said this on
08 Jul 2012 11:23:35 AM PDT
Sounds good. Our daughter has celiac disease but when I make macaroni or gluten-free pizza, etc. we all eat the gluten-free version.

 
Katie
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said this on
27 Mar 2013 7:24:53 AM PDT
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!

 
Danielle
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said this on
30 Oct 2013 8:03:12 AM PDT
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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Yes the first has wheat gluten in the ingredients, the second via the wheat flour. Here in the UK manufacturers HAVE to highlight gluten sources. Check the ingredients and if WHEAT, BARLEY, or RYE are mentioned *usually highlighted, italicised or underlined, then you will know there's gluten. Most of iceland's processed foods will probably be gluten filled to be honest. Any breadcrumbed or battered foods for instance. Ps, you and me both have another disease, the british one of apologising You don't need to, you're very welcome here and all of your questions are valid and understandable. It's going to get better

Hi, I am deeply sorry for posting on here again. As I am scheduled for an Endoscopy on the 9th May, I wanted to make sure that my gluten intake is being kept the same. I was wondering if the ingredients to these products contain gluten even though dextrose is in one of them? http://groceries.iceland.co.uk/iceland-32-breaded-chicken-nuggets-448g/p/52275 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. http://groceries.iceland.co.uk/iceland-10-breaded-chicken-burgers-550g/p/52276 Chicken Breast Fillet (60%), Water, Wheat Flour, Breadcrumbs (Wheat Flour, Dextrose, Salt, Yeast), Rapeseed Oil, Salt, Wheat Gluten, Sugar, Yeast Extract, Garlic Powder, Onion Powder, White Pepper, Dried Sage. Thank you for all your help so far,

JMG got it down pretty much, the painful and gluten effects from eating it should clear up in a month, damage symptoms you might notice some differences as early as 2-4months but most do not noticed major improvements til about 6 months to a year. I have been gluten-free for over 3 years all my villi have healed according to the doctor on my last scope. It is very important to not cheat and avoid any kind of CC as it can set you back weeks or months. I would suggest a whole foods only diet for the first month or two, no dairy, simple stews, soups, etc. make for easy to digest and simple meals. Check out the 101 thread for some good information. PS a new combo crockpot, steamer, rice cooker combo and liners for a crock pot will be a life saver for making simple meals and easy clean ups. Quick cook microwave ware will also be handy making sure you have gluten-free cooked meals if you can not get new cookware immediately. I normally suggest cleaning out the entire house, scrubbing down knobs, handles, on the drawers, sink, fridge, cubbards etc. throw out condiment jars, checking ingredients on everything in the house including your hygiene and makeup. Putting in drawer organizers for new utensils, throwing out scratched glass, teflon, plastic, and steel cookware. Throwing out any Tupperware, and cutting boards, some utensils that can not be cleaned well. Some times you can save cast iron and stainless steel cook ware if you can run it in your ovens cleaning cycle over 600F. Gluten is a protein like blood if you can not clean a item where a CSI team will not find it give it up, it is not a germ that can be killed with disinfectant. I use freezer paper for clean prep surfaces, also makes clean up a breeze, I tend to use gloves alot also when fixing foods,

Hi Allie and welcome First off, I know 3 years was a long wait, but at 17 you've figured out celiac way before many people do. That should make a big impact on minimising its effects and helping you with the diet, so, bizarrely enough, congratulations! A lot of good advice has been brought together in this thread: Don't worry that your symptoms are bad now. As you follow the diet your body will begin healing itself and you're still very young so hopefully this will go really smoothly. Think in terms of the next 6 months rather than weeks however, recovery will likely take a little time. Eat as healthily as you can, lots of whole foods and try to avoid the gluten free processed substitutes as your digestive system needs all the help it can get at this moment. You may want to avoid dairy as well for now and think about reintroducing it later. This site has been really helpful to me and others. I hope you find it just as useful. Best of luck! ps, your increased reaction to gluten during the challenge phase was perfectly normal. Many find that reintroducing it much worse than the initial affects and take some time to get over the challenge. That's why you'll see lots of posts here urging folks to 'stay on gluten' till their testing is complete! PPS( ) Inasmuch as your post can convey emotion, your's seemed positive Stay that way! At times the diet can be a bit isolating and some friends and family may struggle to understand. I'm sure it will be difficult at times making good choices and staying vigilant when everyone around you doesn't have to think twice. Stick with it, your health is paramount and it will be worthwhile. In time your good friends will get it and those that don't aren't worth worrying about. There are great foods you can eat and if not, learn to cook them yourself

Hi! My daughter is 19 was diagnosed at age 16. It took about 12-18 month s for her to fully heal from the damage and feel "normal" again. Also because of the damage done she had reactions to dairy, so you may want to try no or minimum dairy until youre fully healed. Just a suggestion. Hope you start feeling well soon!