This gluten free tuna casserole recipe is a comforting, budget-friendly family dinner that comes together in about 40 minutes using your favorite gluten-free pasta. It delivers a creamy, cheesy sauce with mushrooms and a crisp breadcrumb topping. A dairy-free option is included in the notes.
This casserole uses simple pantry ingredients and is easy to customize. Below you’ll find ingredient notes, substitutions, step-by-step directions, and tips to ensure the pasta stays al dente. If you enjoy kid-friendly gluten-free casseroles, this dish is a reliable go-to.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, see the recipe card below.
- Gluten-free pasta: Jovial or Tinkyada shells work well, but any sturdy gluten-free pasta shape is fine. Avoid legume-based pastas unless you’ve tested them for texture.
- Goat cheese: Plain goat cheese creates a silky sauce; cream cheese can be substituted for a milder flavor. For dairy-free, choose a dairy-free cream cheese alternative.
- Condensed soup: The recipe uses gluten-free condensed cream of chicken (or mushroom). Brands that offer gluten-free options include Pacific Foods and some grocery store brands—always check labels.
- Vegetables: Onions and cremini mushrooms are used here, but peas, diced carrots, or cauliflower would also be tasty additions.
- Gluten-free breadcrumbs/panko: Use store-bought or make your own for the crunchy topping.
- Spices: Garlic powder and dried parsley add flavor—confirm spice blends are labeled gluten free.
Substitutions:
- Make this dairy-free by using dairy-free cream cheese and a dairy-free condensed soup, plus a dairy-free grated cheese substitute if desired.
- Swap the canned tuna for canned chicken or salmon to vary the protein.
Step-By-Step Photos and Directions:
Tip: Cook gluten-free pasta according to the package but remove it from boiling one minute earlier than the package directions to prevent mushiness.
Step 1: While the pasta cooks, dice the onions and slice the mushrooms. Heat oil in a skillet and sauté the onions and mushrooms until softened.
Step 2: Drain the canned tuna. Add tuna, cream of chicken (or mushroom) soup, and goat cheese to the skillet. Season with salt, garlic powder, dried parsley, and black pepper. Reduce heat to medium-low and bring the mixture to a gentle boil, stirring to combine.
Step 3: Cover the skillet, lower to a simmer, and cook for 3–4 minutes, stirring occasionally to meld flavors.
Step 4: In a small bowl, combine grated Parmesan, dried parsley, salt, and gluten-free panko breadcrumbs for the topping.
Step 5: Combine the drained pasta with the mushroom and tuna mixture. Transfer everything to an 8×8-inch casserole dish. Evenly sprinkle the panko-parmesan topping over the casserole.
Step 6: Bake at 350°F (175°C) for 20 minutes, until heated through and the topping is golden. Serve hot.
To store: keep leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze the casserole, but the texture of gluten-free pasta may change after freezing and reheating.
Have fun with these flavor variations!
- Use cream cheese instead of goat cheese for a milder, classic flavor.
- Add peas, diced carrots, or other vegetables for color and nutrition.
- Stir in 1/3 cup shredded cheddar into the mushroom mixture for extra cheesiness.
- Skip baking to save time and serve the skillet mixture straight from the pan—the breadcrumb topping can be omitted or toasted separately.
Frequently Asked Questions:
This version is topped with gluten-free panko mixed with Parmesan and parsley. Alternatives include gluten-free bread crumbs, crushed potato chips, or crushed pork rinds.
Yes, plain canned tuna is naturally gluten free. Always check labels for added ingredients or sauces.
Tuna packed in water is recommended for a lighter texture and flavor; oil-packed tuna can be used but will add extra richness.
Stored in an airtight container in the refrigerator, it will stay fresh for up to 3 days.
Prepare the casserole through assembly (omit the panko topping), refrigerate covered, then add the topping and bake when ready. This is a convenient make-ahead option.
More Gluten Free Dinner Recipes:
- Easy Gluten Free Mac and Cheese
- Gluten Free Pigs in a Blanket
- Creamy Gluten Free Chicken Tetrazzini
Gluten Free Tuna Casserole With Baked Bread Crumbs
Ingredients
- 10 ounces tuna fish (2 cans packed in water, drained)
- 12 ounces gluten free pasta
- 4 ounces goat cheese
- 10.5 ounces gluten free cream of chicken soup
- 8 ounces cremini mushrooms
- 1/3 cup onions, diced
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (or 2 garlic cloves)
- 1/2 teaspoon black pepper
- 1 tablespoon light oil
- 1/2 cup gluten free panko
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon dried parsley
- 1/8 teaspoon salt
Method
- Bring 12 ounces gluten-free pasta to a boil and cook according to package directions, removing it one minute early to avoid mushy pasta.
- While the pasta cooks, dice 1/3 cup onions and slice 8 ounces cremini mushrooms. Heat 1 tablespoon light oil in a skillet and sauté the onions and mushrooms until softened.
- Drain 10 ounces canned tuna. Add the tuna, 10.5 ounces gluten-free condensed soup, and 4 ounces goat cheese to the skillet. Season with 1 teaspoon salt, 1/2 teaspoon garlic powder, 1 teaspoon dried parsley, and 1/2 teaspoon black pepper. Reduce heat to medium-low and bring the mixture to a gentle boil, stirring to combine.
- Cover, reduce to a simmer, and cook 3–4 more minutes, stirring occasionally.
- Mix 1/4 cup Parmesan, 1 teaspoon dried parsley, and 1/2 cup gluten-free panko in a bowl for the topping.
- Combine the drained pasta with the mushroom-and-tuna mixture and transfer to an 8×8-inch casserole dish. Sprinkle the panko mixture over the top.
- Bake at 350°F for 20 minutes until heated through and the topping is golden. Serve hot.
Nutrition
Calories361 kcal
Carbohydrates57 g
Protein19 g
Fat7 g
Notes
- Use Jovial or Tinkyada gluten-free pasta for best texture—these brands hold up well in sauces.
- You can swap cream of chicken for cream of mushroom soup; confirm the soup brand is labeled gluten free.
- Cremini mushrooms are used here, but any mushroom variety works.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
This post was updated from an older December 2021 post with more recipe details.