Gluten-Free Tuna Noodle Casserole
Your favorite childhood dinner, minus the gluten. This one’s creamy, cheesy, and totally wheat-free.
The full Gluten-Free Tuna Casserole recipe card is right below.
Gluten-Free Tuna Noodle Casserole
4
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Ingredients
12 oz gluten-free elbow macaroni (Use chickpea or brown rice pasta for best texture.)
2 tablespoons butter (or dairy-free alternative)
2 tablespoons gluten-free all-purpose flour
2 cups milk (dairy or unsweetened plant milk)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded sharp cheddar cheese
2 cans (5 oz each) tuna, drained and flaked
1 cup frozen peas (optional)
Gluten-free breadcrumbs or crushed GF crackers (optional topping)
Directions
- Cook gluten-free elbow macaroni according to package directions. Drain and set aside.
- In a saucepan, melt butter over medium heat. Stir in gluten-free flour and cook for 1 minute.
- Slowly whisk in milk and cook until thickened, about 3 to 5 minutes.
- Stir in garlic powder, onion powder, salt, and pepper. Remove from heat and mix in 1 cup of the cheese until melted.
- Combine noodles, tuna, peas (if using), and sauce in a large bowl. Stir gently.
- Pour into a greased 9×13-inch baking dish and top with remaining 1/2 cup cheese and optional breadcrumbs.
- Bake at 375°F for 20 to 25 minutes, or until hot and bubbly.
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