A classic tuna casserole, now gluten free This comforting dish combines gluten free rotini with onion, peas, cream, spinach and tuna, then is topped with gluten free bread crumbs and baked to a crispy, golden perfection.
Gluten Free Tuna Casserole Ingredients
1 (12 ounce) box Barilla Gluten Free Rotini
4 tablespoons olive oil, divided
1 cup diced yellow onion
1 cup frozen peas, thawed
1 (10 ounce) package baby spinach
2 (6 ounce) tuna packed in oil, drained
2 cups heavy cream
3 cups shredded Cheddar cheese
cup Italian style gluten free bread crumbs
Salt and black pepper to taste
How to Make Gluten Free Tuna Casserole
Bring a large pot of water to boil and pre-heat the oven to 400 degrees F.
Meanwhile, add half of the olive oil to a pan and saute onions over high heat until slightly translucent (about 4 minutes). Adjust the head to medium and add peas and spinach until the spinach is wilted, then add the cream.
Season with salt and pepper and bring to simmer. Gently fold in 2 cups of cheese.
Meanwhile, cook pasta according to package directions. Drain pasta and toss with sauce and tuna.
Place pasta in a 13x9-inch baking dish and top with gluten free bread crumbs, remaining olive oil, salt and pepper.
Bake at 400 degrees F until bread crumbs turn crispy and golden, about 10 minutes.
Gluten Free Tuna Casserole Nutritions
Calories: 1127.7 calories
Carbohydrate: 95.1 g
Cholesterol: 178.4 mg
Fat: 64.9 g
Fiber: 3.9 g
Protein: 42 g
SaturatedFat: 32.4 g
ServingSize:
Sodium: 680.5 mg
Sugar: 3.2 g
TransFat:
UnsaturatedFat:
Gluten Free Tuna Casserole Reviews
This turned out amazing My enhancements were as follows: added 1 cup of diced baby bella mushrooms, and swapped out the cream with cashew milk. Because I didnt have gluten-free bread crumbs, I grated some herbed Parmesan cheese on top and let it bubble and lightly brown. There was no time for picture-taking-we dug right in This recipe will go on our rotation for sure.
My husband and I both really liked this one. It did lack a little something. I think when I make it again, I will add a little garlic to it and maybe a cheese blend instead of just the plain cheddar. We took leftovers to work and everyone wanted to know what we were eating that smelled so good.
I really enjoyed this recipe as did my son, 10 months old. Very cheesy. I did add garlic to the sauted onions.
Such a delicious dish This would be great to bring to a potluck or for a family night in. I sauted onion first in ghee, added two heaps of minced garlic, and then added defrosted peas in same pan along with red pepper flakes (3 pinches). S&P followed then added 3/4 cup spinach. If you like spinach, be sure to add the whole cup and maybe just a tad more on top of that. I ran out of cream so I added half and half to the sauce however be sure to add the full 2 cups if not more. After the sauce reduces, youll miss the extra bit of liquid as the noodles absorb the sauce very quickly. I love the cheesiness of this sauce by the way-such a great flavor with the few revisions. I covered the casserole with a thick layer of panko crumbs because we like the extra crunch. A real easy dish and a clear winner in our home.
Loved this recipe. I knew I wanted to try this recipe until my husband told me he did NOT like tuna casserole. I decided to make it anyway and he LOVED IT He went back for seconds. I altered the recipe by using fresh spinach and 2 cloves of garlic. Topped it with crushed red pepper and it was superbDefinitely will be making this again.
It was missing a little something...I should have read the review first and added garlic also but all in all this is pretty good
Loved this I have SIBO so I have to make adjustments since onion is difficult as well as peas for me to eat. We used green onions at the beginning and added green beans instead of peas. I also added the tuna to the pot as I was adding the cream and other ingredients so that it would absorb more flavor. We also love herbs so we added cilantro, oregano and a lemon and Himalayan salt blend from Trader Joes to the original mixture ( Has a small amount of onion and garlic when ground). We also added more diced green onion to the top of the casserole as well as toasted gluten-free diced bread before cooking. We sprayed this lightly with avocado oil spray. We cooked with aluminum foil for 15 minutes and then for 5 minutes without to brown the top. LOVED IT Tasted just like my mom used to make. May try it with a dairy-free milk next time like one user suggested.
Following other reviewers advice I added garlic but omitted the spinach because I didnt know I had any until it was too late I added fresh mushrooms because theyre on the verge of going bad. Very yummy and a definite keeper
This was super easy to make & loved by all in our house, even non-GF folks.I read the reviews and added garlic to the recipe. It was just perfect. 5 Stars Yum
This was delish The only problem I had was with the big can of starkist tuna I used. It had a ton of bones in it and my boyfriend and I couldnt even finish the leftovers. Other than that, holy smokes it was sooo good.
Ive made this recipe 6 times in the last 5 months because its just that good Its a family favorite thats been requested a lot I make it as is without changes, and its just perfect
Just finished this tuna recipe and it was very good. The only problem I had was with the cheese. I didnt mix it enough , and there were small clumps of cheese here and there. Other than that, we liked it and I will make again . I just have to mix better. I also used half & half , about 1 1/2 cups. Very good, thank you
I couldnt find in the recipe what to do with the 3rd cup of cheese so I folded that in too. Added in garlic, mushrooms, substituted green beans and Mrs. Dash.
My son and husband looooooved it and they are NOT gluten free, but instead of using gluten free bread crumbs, I used crumbled up Chedder Whisps.
I made this for dinner last night. was fabulous. Whole family loved it. I only made a couple changes. Didnt have spinach, so left it out, added some garlic, and had GF elbow noodles(classic tuna cass. noodle). put it on the table and it was gone in no time. Also added mushrooms. Will definately make again. Thanks for the post.
This recipe was delicious It was rich and flavorful and my family loved it. I used raw cheese instead of pasteurized cheese and himalayan salt (which added additional flavor). It definitely seemed flavorful enough for my family, but it could have been due to the changes I mentioned.
I was looking for a good tuna casserole recipe and came across this and had all the ingredients. I substituted the heavy cream with half and half and used regular pasta. It came out really good. I would make this again when I am in the need for a comfort food dinner.
I concurred with the group and also added garlic to the recipe We added 5 cloves after the onion simmer translucent. We cooked garlic for a minute on medium before adding peas. I also added a half teaspoon of red pepper flakes to the onion for a little zing, not hot or spicy. This recipe was exceptional My husband who has celiac rarely gives recipes a five star rating. He gave this recipe 5 star. This is a great family weekday casserole Budget friendly and tasty.
The kids loved it
My family loved this twist on the traditional tuna casserole. I doubled the spinach because it shrinks so much and to pack nutrients. I also used the best tuna-skipjack- from our local Co op. I think that quality brought the flavor up.
This dish is so versatile I used my own homemade gluten free bread crumbs that I added various Italian spices to and Banza penne pasta (made with chickpeas). I added a few spices because salt and pepper alone isnt enough (coriander, paprika and turmeric). I also added garlic to the onions
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