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Total Time
45mins
Prep 15 mins
Cook 30 mins

Here's a fairly traditional, creamy tuna casserole. I adapted this recipe from Tara's Recipezaar Tuna Casserole to make it gluten free and mild. You can try more onion and pepper if you're not a spice wimp like (pregnant) me. I included notes to help people new to gluten-free cooking and shopping.

Ingredients Nutrition

  • 8 ounces shaped gluten-free pasta (like Ancient Harvest Quinoa Wheat Free or Bionature Gluten Free)
  • 1 (15 ounce) can cream of celery soup, not condensed (like Health Valley, at Wild Oats. Avoid modified food starch and "flavorings.")
  • 12 cup mayonnaise (like Smart Balance. Avoid modified food starch and "flavorings.")
  • 34 cup evaporated milk
  • 1 cup grated cheddar cheese, divided
  • 12 cup finely chopped celery or 12 cup peas
  • 14 small onion
  • 4 ounces mushrooms, drained if canned. (optional. Avoid "flavorings.") (optional)
  • 12 teaspoon black pepper
  • 2 (6 ounce) cans tuna, drained (avoid "flavorings")

Directions

  1. Cook pasta until al dente. (Watch carefully; it may take significantly more or less time than the package says.).
  2. Preheat oven to 325 degrees F.
  3. Combine all ingredients except 1/2 cup cheese in a large casserole dish.
  4. Sprinkle reserved cheese over the top.
  5. Bake for 30 minutes.
  6. Serve hot.