This Gluten-Free Tuna Noodle Casserole is a healthier classic comfort food, and it’s dairy free! Gluten-free penne pasta is combined with tuna, peas, onions, celery, and almond milk in a 30-minute meal perfect for busy weeknights.
There’s nothing like comfort food to make you feel all warm and cozy. But, eating grandma’s traditional fried chicken might not be the healthiest alternative.
With that in mind, I thought this would be the perfect time to share one of my family’s all-time favorite casseroles, Gluten-Free Tuna Noodle Casserole. This old school classic comfort food gets a healthier twist. It’s dairy free too and can be on the table in about 30 minutes.
A healthier classic comfort food you’ll love!
Casseroles are such a great way to have a complete meal in one dish. Even though they can get a bad rap, I can’t help but love them. They are easy to prepare and pop in the oven.
If you make a few simple healthy swaps, you can make a classic, comforting dish much better for you! I try to shy away from the canned soup and prepackaged mixes, which helps lighten it up.
Start by chopping 2 celery stalks and 1/2 yellow onion. Drain 1 cup of green peas, set aside for now. Then, begin to cook 12 ounces of gluten-free pasta until al dente (approximately 7 minutes). I used penne pasta shells, but feel free to use your preferred type.
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet. Add celery, onion, and 1 teaspoon of minced garlic. Sauté until vegetables become tender.
Next, add in 1 cup of almond milk (unsweetened), 1 cup of water, 1/4 cup of gluten-free flour, and a dash of salt and pepper. Continue to stir until your mixture thickens.
Open and drain one 10-12 ounce can of tuna and add to skillet along with peas and cooked pasta. If your skillet is not large enough to add the pasta, feel free to mix everything in a large bowl.
Pour mixture into a large baking dish. Top with desired amount of gluten-free bread crumbs and bake at 375ºF for approximately 20-25 minutes. When you remove the casserole, top with fresh parsley and serve.
Ingredients
- 10-12 oz can of tuna
- 2 celery stalks
- 1/2 yellow onion
- 1 cup green peas
- 1 tsp minced garlic
- 1 cup almond milk, unsweetened
- 1 cup water
- 12 oz gluten-free pasta
- 1/4 cup gluten-free flour
- dash of salt/pepper
- preferred amount of gluten-free breadcrumbs
- preferred amount of fresh parsley
Instructions
- Start by chopping 2 celery stalks and 1/2 yellow onion. Drain 1 cup of green peas, set aside for now. Then, begin to cook 12 oz of gluten-free pasta until al dente (approximately 7 minutes). I used a penne pasta, but feel free to use your preferred type.
- While the pasta is cooking, heat 2 tbsp of olive oil in a large skillet. Add celery, onion, and 1 tsp of minced garlic. Sauté until vegetables become tender.
- Next, add in 1 cup of almond milk (unsweetened), 1 cup of water, 1/4 cup of gluten-free flour, and a dash of salt & pepper. Continue to stir, until your mixture thickens.
- Open and drain one 10-12 oz can of tuna and add to skillet, along with peas and cooked pasta. (If your skillet is not large enough to add the pasta, feel free to mix everything in a large bowl.)
- Pour mixture into a large baking dish. Top with desired amount of gluten-free bread crumbs and bake at 375ºF for approximately 20-25 minutes.
- When you remove the casserole, top with fresh parsley and serve.
Notes
Home Chef Tip: If you would like the top of your casserole to be more crunchy, broil on HI for 1-2 minutes after baking.
We hope you enjoy this Gluten-Free Tuna Noodle Casserole recipe from SoFabFood Home Chef, Julie from The Healthy Home Cook. If you love this simple recipe, be sure to visit our 30-Minute Meals Section for more like it. For daily recipe inspiration, subscribe to our newsletter, like us on Facebook, and follow us on Pinterest. Enjoy!
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