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Tuna Noodle Casserole (Gluten-free, Dairy-free)

Be Well with Liza
This Tuna Noodle Casserole is a delicious spin on an old favorite that is both gluten and dairy-free. This casserole gets its creamy sauce from an almond milk based roux with sauteed onions, garlic, and mushrooms for incredible flavor. Gluten-free egg noodles are mixed with the delicious sauce, along with veggies and tuna. Finally, crispy fried onions are added for amazing crunch and flavor. This is better than what mom used to make and I promise, you'd never guess this is gluten and dairy free!
5 from 1 vote
Prep Time 30 mins
Cook Time 25 mins
Course Main Course
Cuisine American
Servings 6 Servings
Calories 425 kcal

Equipment

  • Small saucepan
  • sauté pan
  • stock pot
  • Cutting board
  • 3 qt. X 9 inch round casserole dish

Ingredients
  

  • 2 tbsp olive oil
  • 8 oz Bella mushrooms chopped
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 3 tbsp gluten-free flour or tapioca flour
  • 3 cups almond milk
  • 2 tsp Worcestershire sauce
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp pepper
  • 1 tsp salt
  • 2 cans tuna, packed in water drained
  • 8 oz frozen mixed vegetables
  • 9 oz gluten-free egg noodles
  • 1 1/4 cup gluten-free crispy onions divided

Instructions
 

  • Preheat oven to 375°. In small saucepan (or in microwave) steam mixed frozen vegetables until soft. Drain and set aside.
  • Fill stock pot with water and bring to a boil. Add gluten-free egg noodles and cook according to package directions.
  • Heat olive oil in saute pan. Add chopped mushrooms and chopped onions and saute over medium heat for 3-4 minutes until soft. Add garlic and saute another 1-2 minutes. Sprinkle 3 TBS of gluten-free flour over sauted mushroom mixture and stir to evenly coat. Cook for 1-2 minutes. Slowly whisk in almond milk and add Worchestershire sauce, garlic powder, onion powder, salt and pepper. Stir and bring to a simmer over low heat and cook until thickened, about 4 minutes.
  • Break tuna apart and add to sauce mixture in skillet. Add steamed mixed vegetables and ¾ cup crispy fried onions. Add drained egg noodles and mix so that the noodles are coated evenly with the sauce.
  • Transfer noodle/sauce mix into casserole dish, top with remaining crispy onions and bake in oven for 20 - 25 minutes, until hot and golden brown on top. Serve and enjoy!

Notes

I recommend using Jovial gluten free egg noodles (tagliatelle).  These are the most authentic gluten-free egg noodles that I have found and I use them all my recipes that call for egg noodles.  
I have been able to find several brands of gluten-free crispy onions.  My favorite is Whole Foods 365 brand.  They have an amazing flavor and are also great for snacking! 
Typically, tuna noodle casserole calls for canned condensed cream of mushroom soup, which is made with milk (and lots of other yucky ingredients)  so we are making our own in this recipe with the sautéed mushrooms, onions, garlic, gluten-free flour and almond milk.  Much better tasting and much better for you! 

Nutrition

Sodium: 913mgCalcium: 202mgVitamin C: 6mgVitamin A: 1960IUSugar: 3gFiber: 4gPotassium: 543mgCholesterol: 60mgCalories: 425kcalTrans Fat: 1gSaturated Fat: 4gFat: 16gProtein: 23gCarbohydrates: 48gIron: 2mg
Keyword Casserole, comfort food, dairy-free, gluten-free, home style cooking, tuna casserole
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