I recently learned that items are considered to be “retro” if they’re least 20 years old, but not yet 40 years old.
Consider me and Gluten Free Tuna Noodle Casserole ANCIENT then, ha!
That said, we’re giving this “classic” (that’s easier to swallow than ancient, right?) casserole a modern spin to make it gluten free and made with zero canned condensed soups.
You know what we call that? An upgrade!
Gluten Free Tuna Noodle Casserole — No Canned Soup
I’ve been developing several new gluten free comfort foods for you, and many of them are centered around my Gluten Free Cream of Mushroom Soup.
The French have Velouté, and I’ve got Cream of Mushroom — I am a walking, talking Midwestern stereotype! But truly, this homemade condensed soup is unbelievably delicious, made from fridge and pantry staples, and gluten free too.
ALSO, it’s made with zero cream! You can use whatever milk you have on hand — I usually use unsweetened almond milk if you can believe it.
The homemade soup joins cooked pasta, flaked tuna, peas, cheese, and crunchy potato chips to create a nostalgic, creamy, comforting, and satisfying gluten free casserole that’s a cinch to toss together.
Ingredients Needed
Raid the fridge and pantry for the everyday ingredients needed for this recipe.
For the Casserole:
- Gluten free rotini/fusilli: I highly recommend using brown rice pasta like Jovial Fusilli vs a corn/rice blend gluten free pasta. Brown rice pasta is much heartier and holds up well to being cooked then baked.
- Canned tuna: I also highly recommend Wild Planet Albacore Wild Tuna for this recipe. The texture and flavor are top notch. We buy this brand at Costco.
- Frozen peas: what would tuna noodle casserole be without them? No need to thaw first.
- Shredded cheddar cheese: a generous layer sprinkled on top of the tuna noodle mixture melts in the oven and adds so much to the eating experience. SO GOOD!
- Crushed potato chips: adds a satisfying crunch to each bite.
For the Cream of Mushroom Soup:
- Extra virgin olive oil: for sauting the mushrooms and shallots.
- Minced shallots: or minced onion if you don’t have shallots on hand.
- Mushrooms: either white button or baby bella mushrooms can be used.
- Butter: to create a roux which will thicken the soup.
- Gluten free flour: combines with the butter to create the roux. Use whatever blend you typically use for baking. I like Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Chicken broth: forms the base of the soup.
- Milk: adds creaminess to the soup. Use whatever you have on hand — I typically use unsweetened almond milk.
- Seasonings: salt, pepper, and garlic powder add lots of flavor to each bite.
How to Make this Recipe
Step 1: Make the Cream of Mushroom Soup.
Start by adding chopped mushrooms and minced shallots to extra virgin olive oil in a medium-size saucepan or skillet over medium-high heat.
Saute until the mushrooms release their liquid, the liquid has cooked off, and the mushrooms are tender, 5-7 minutes. Scrape them into a bowl then set aside.
Turn the heat down to medium then melt butter in the saucepan. Once melted, sprinkle in gluten free flour then whisk while cooking for 1 minute.
Slowly stream in chicken broth then milk while whisking to create a smooth sauce and then add salt, pepper, and garlic powder. Cook while stirring for 3-5 minutes or until the sauce is thick and bubbly.
Add the cooked mushrooms back into the pot then stir to combine. That’s it! Feel free to make the Cream of Mushroom soup up to 3 days ahead of time.
Recipe Note
You will NOT need all of this soup for the Tuna Noodle Casserole! Scoop out a heaping 1/2 cup of the prepared soup then set it aside for another use (or eat as is — this soup is truly so delicious!)
Step 2: Cook the pasta.
Add gluten free fusilli to a large pot of salted, boiling water then cook until it’s just shy of al dente. Again, I highly recommend using brown rice pasta vs a corn/rice blend pasta, as brown rice holds up much better to boiling and then baking.
Recipe Note
Be sure to slightly undercook the pasta as it will continue to soften in the oven.
Step 3: Combine then bake.
Drain the pasta then add it to a large mixing bowl with the prepared Cream of Mushroom Soup (minus the heaping half cup you’ve removed!), a can of drained then flaked tuna, frozen peas, and black pepper. Stir to combine.
Scoop the mixture into a nonstick sprayed 8×8 casserole dish then top with shredded cheddar cheese.
Finally, sprinkle crushed potato chips on top. I love classic Lay’s Potato Chips, which are gluten free, perfectly salty, and provide the most divine crunch!
Bake the Tuna Noodle Casserole for 15-20 minutes or until the cheese has melted, the sauce is bubbling in the corners, and the potato chips are golden brown. Let the casserole sit and cool for 5-10 minutes then scoop onto plates and dig in!
I hope you LOVE this updated, gluten free twist on a classic cozy casserole! Enjoy!
More Gluten Free Comfort Foods
- 8 oz gluten free rotini/fusilli, Jovial brown rice fusilli recommended
- 5 oz can tuna, drained then flaked, Wild Planet Albacore Wild Tuna recommended
- 1/2 cup frozen peas
- 1/2 teaspoon black pepper
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups crushed potato chips, from ~4 cups potato chips
For the Cream of Mushroom Soup:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons minced shallots
- 8 oz mushrooms, chopped
- 1/4 cup butter, or vegan butter
- 1/3 cup gluten free flour blend, or AP flour if not GF
- 1-1/2 cups chicken broth
- 1 cup milk, any kind
- 1 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
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For the Cream of Mushroom Soup:
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Heat the extra virgin olive oil in a medium-sized saucepan or skillet over medium-high heat then add the mushrooms and shallots. Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes. Scrape the mushroom and shallot mixture into a bowl then set aside.
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Lower the heat to medium then melt the butter inside the pan. Sprinkle in the flour then cook while whisking for 1 minute. Slowly add the chicken broth while whisking to create a smooth sauce then add the milk and seasonings. Turn the heat up to medium-high then cook while stirring until the soup is fairly thick, 3-4 minutes, turning the heat down if needed to prevent splattering. Turn off the heat then add the cooked mushrooms to the pan and stir to combine.
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Remove a heaping 1/2 cup prepared cream of mushroom soup for another use (or eat — it’s delicious as-is!) then scrape the remaining soup into a large mixing bowl and set it aside to cool slightly. The soup can be made up to 3 days ahead of time.
For the Casserole:
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Bring a large pot of generously salted water to a boil then add the pasta and cook until it’s just a touch under al dente — don’t overcook as the pasta will continue to soften in the oven. Drain then add the pasta to the mixing bowl with the slightly cooled cream of mushroom soup.
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Add the flaked tuna, frozen peas, and pepper to the mixing bowl then stir to combine. Scoop the mixture into the prepared baking dish then top with the shredded cheese and crushed potato chips. Bake for 15-20 minutes or until the sauce is bubbly, cheese has melted, and potato chips are golden brown. Let the casserole cool for 5-10 minutes before scooping into bowls and serving.
- I highly recommend Wild Planet Wild Albacore Tuna for this recipe as it has great texture and flavor.
- I don’t recommend using a corn/rice blend gluten free pasta in baked casseroles as they tend to fall apart. Use a gluten free brown rice pasta like Jovial or Delallo fusilli.
Calories: 543kcal, Carbohydrates: 49g, Protein: 19g, Fat: 31g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 0.3g, Cholesterol: 58mg, Sodium: 1093mg, Potassium: 498mg, Fiber: 3g, Sugar: 2g, Vitamin A: 628IU, Vitamin C: 10mg, Calcium: 274mg, Iron: 2mg
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
