If you’re looking for a gluten free casserole that the whole family will actually enjoy, this is it. Creamy, cheesy tuna noodle casserole that tastes just as good as the traditional version.

I know that a lot of gluten free recipes can feel like they’re missing something. That’s definitely not the case here. The cheese sauce is thick and flavorful, and the crunchy panko topping adds the perfect contrast.

Everything in this recipe is easy to find at most grocery stores. You just need some gluten free egg noodles, canned tuna, a few veggies, and some basic pantry staples to pull it all together.

It’s a great make-ahead meal too. You can prep it, pop it in the oven, and have dinner ready in about 30 minutes.

This one has become a regular in our house, and I think it will in yours too. Here’s how to make it step by step.

Why You’ll Love This Recipe

It’s Totally Gluten Free – If you’ve been missing classic tuna noodle casserole since going gluten free, this recipe brings back all those cozy nostalgic flavors without any gluten so you can enjoy every single bite worry free.

Creamy Homemade Cheese Sauce – Instead of relying on a can of cream-of-something soup, this casserole uses a simple homemade sauce made with sharp cheddar, milk, and chicken broth that tastes a million times better than anything from a can.

Crispy Panko Topping – The gluten free panko breadcrumbs tossed in garlic butter get perfectly golden and crunchy in the oven, giving you that satisfying crunch on top that makes a tuna casserole truly special.

Budget Friendly Dinner – Canned tuna, frozen peas, egg noodles, and basic pantry staples mean this casserole feeds a crowd without costing much at all, making it a perfect wallet-friendly weeknight meal.

Ingredients

12 oz Gluten Free Egg Noodles
2 cans (5 oz each) Tuna in Water (drained and flaked)
1 cup Frozen Peas
3 tbsp Butter
1 Medium Yellow Onion (diced)
2 stalks Celery (diced)
3 cloves Garlic (minced)
3 tbsp Gluten Free All-Purpose Flour Blend
2 cups Whole Milk
1 cup Chicken Broth (gluten free)
1 1/2 cups Sharp Cheddar Cheese (shredded, divided)
1 tsp Salt
1/2 tsp Black Pepper
1/2 tsp Onion Powder

For the Topping

1 cup Gluten Free Panko Breadcrumbs
2 tbsp Butter (melted)
1/4 tsp Garlic Powder

How to Make

Step 1

Preheat the oven to 375 degrees F. Cook the gluten free egg noodles according to the package directions until just al dente, about 1 minute less than recommended. Drain and set aside.

Step 2

Melt 3 tablespoons of butter in a large oven-safe skillet or Dutch oven over medium heat. Add the diced onion and celery and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds.

Step 3

Sprinkle the gluten free flour blend over the vegetables and stir for 1 minute. Slowly whisk in the milk and chicken broth, stirring constantly. Bring to a gentle simmer and cook for 3 to 4 minutes until the sauce thickens.

Step 4

Remove from the heat and stir in 1 cup of the shredded cheddar, salt, black pepper, and onion powder until the cheese is melted. Fold in the cooked noodles, drained tuna, and frozen peas.

Step 5

Transfer the mixture to a 9×13-inch baking dish if not using an oven-safe skillet. Sprinkle the remaining 1/2 cup of cheddar evenly on top.

Step 6

In a small bowl, toss the gluten free panko breadcrumbs with the melted butter and garlic powder. Scatter the breadcrumb mixture over the casserole.

Step 7

Bake for 20 to 25 minutes until the topping is golden brown and the casserole is bubbling around the edges. Let rest for 5 minutes before serving.

Helpful Tips

Cook the Noodles Just Under Al Dente

Gluten free noodles keep cooking when they go into the oven, so pulling them out about 1 minute before the package time is really important. If you cook them all the way through on the stove, they’ll turn mushy and soft once they bake in the casserole for another 20-25 minutes.

Right after draining, you can toss them with a tiny drizzle of oil to keep them from sticking together while you work on the sauce. Gluten free noodles tend to clump up faster than regular ones, so this small step makes a big difference when you fold everything together later.

Whisk the Milk in Slowly

After you sprinkle the gluten free flour blend over the vegetables and stir it for a minute, don’t dump all the milk and broth in at once. Pour in a small splash first and whisk it until it’s smooth, then add a little more and whisk again. Keep going like that until all the liquid is in.

This is how you avoid lumps in the sauce. Gluten free flour blends can clump up really quickly if they get hit with a lot of liquid at once. Taking an extra minute here gives you a smooth, creamy sauce every time.

Once all the liquid is in, bring it to a gentle simmer and let it bubble for 3-4 minutes. You’ll see it thicken up noticeably, and it should coat the back of a spoon nicely.

Use Sharp Cheddar, Not Mild

The recipe calls for sharp cheddar for a reason. Sharp cheddar has a stronger flavor, so you get that rich cheesy taste throughout the whole casserole without needing to add more cheese. Mild cheddar would make the sauce taste a bit flat.

Also, shred the cheese yourself from a block instead of using pre-shredded bags. The bagged stuff has a coating on it to prevent clumping, and that coating can make your sauce slightly grainy instead of silky smooth. Freshly shredded cheese melts way better.

Frequently Asked Questions

Can I use tuna packed in oil instead of water?

Yes, you can use tuna packed in oil, but make sure to drain it really well. Oil-packed tuna has a richer flavor, which some people actually prefer in a casserole like this.

Just keep in mind that it will add a bit more fat to the dish overall. If you drain it thoroughly and even give it a gentle press, it works just fine.