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Gluten-Free Classic Tuna Casserole Recipe

User Rating 5 Star Rating (1 Review)


Gluten-Free Classic Tuna Casserole Image and Recipe

Gluten-Free Classic Tuna Casserole

Image 2011 © Teri Lee Gruss

This classic gluten-free tuna casserole recipe is based on a recipe by John Mitzewich, our award-winning Guide to American Food. It's wonderful comfort food for those of us on gluten-free diets!

Use your favorite gluten-free pasta. I used 100% gluten-free corn rigatoni with very good results. Also, use canned gluten-free cream of mushroom soup for convenience or make your own homemade gluten-free cream of mushroom soup. If you make your own soup, it will add some prep time to your recipe.

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Yield: 6 to 8 servings


  • 8 ounces gluten-free pasta (I used Sam Mills brand 100% corn gluten-free rigatoni shells)
  • 1 cup frozen sweet peas
  • 3 tablespoons butter
  • 1/2 cup finely diced sweet yellow onion
  • 1/2 cup finely diced red bell pepper
  • 4 tablespoons gluten-free sweet rice flour
  • 1 3/4 cups milk or half and half
  • 1 1/2 cups canned gluten-free cream of mushroom soup OR homemade gluten-free cream of mushroom soup
  • 1 large (12-ounce) can tuna packed in water, well drained, broken into small pieces
  • 2 cups freshly shredded cheddar cheese
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper, or to taste
  • 1 cup gluten-free bread crumbs OR 1/2 - 3/4 cup gluten-free cracker crumbs
  • 2 tablespoons olive oil


Preheat oven to 350° F / 176° C

Cook gluten-free pasta in salted water, according to directions. Add frozen peas 2 minutes before pasta is done. Drain pasta and peas and rinse in cold water. Pout into a large mixing bowl.

Melt butter in a saucepan. Sauté onions and red pepper over med-low heat for about 3 minutes stirring occasionally. Sprinkle gluten-free sweet rice flour over vegetables, stir in and continue cooking, stirring, for another 3 minutes. Whisk in the milk, gluten-free mushroom soup, salt and pepper to taste. Stir on low heat until the mixture begins to simmer and thicken.

Carefully pour cooked sauce over the cooked macaroni and peas. Add the tuna and 1 1/2 cups of the cheese and stir to combine. Pour the mixture into a 9 x 13 buttered casserole (3-quart) dish and top with the rest of the cheese. Mix gluten-free breadcrumbs or cracker crumbs with olive oil until combined and sprinkle evenly over the casserole. Bake for 35 to 40 minutes, until bubbling and browned.

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

User Reviews

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 5 out of 5
Comfort food at its best, Member lesleyprince

This is a great recipe for a much loved family dish. I change the vegetables almost each time I make it. Sometimes I add lightly cooked asparagus pieces or lightly cooked broccoli florets instead of peppers. Sometimes I add thawed frozen peas - they'll cook in the casserole while it's baking. If you really want this to be retro, sprinkle a few gluten-free potato chips on top toward the end of the baking. Thanks for the recipe!

5 out of 5 people found this helpful.

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