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    You are in: Home / Dairy-free / Gluten-Free Dairy-Free Tuna Casserole Recipe
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    Gluten-Free Dairy-Free Tuna Casserole

    Gluten-Free Dairy-Free Tuna Casserole. Photo by Seedbeads

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    35 mins

    30 mins

    UmmBinat's Note:

    So tasty, like it has cheese sauce or dairy. I serve this with a salad on the side. This is a personal recipe I created.

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    Serves: 6


    large p ...

    Units: US | Metric

    • 3 1/2 cups brown rice pasta (or other wheat free pasta, fusilli shape, cooked to aldente, other shapes may be used like penne)
    • 4 1/2 tablespoons olive oil
    • 1/2 cup chopped onion
    • 1 cup sliced mushrooms
    • 1/2 cup frozen peas, rinsed of ice (optional)
    • 1/4 cup rice flour (to be gluten free)
    • 2 cups chicken broth (or more if needed)
    • 1/4 cup helmans olive oil mayonnaise (to be soy free)
    • salt
    • pepper
    • 2 (6 ounce) cans tuna in water (in water not veg broth to be soy free)
    • 3/4 cup bread, torn into crumbs (optional, wheat free bread only from health food stores)
    • paprika (not the hot kind)


    1. 1
      Preheat oven to 350°F.
    2. 2
      Grease a shallow baking dish I use 9" x 13".
    3. 3
      Heat 2 tablespoons olive oil in a pan over medium heat, add onion & sliced mushrooms, cook until tender then remove from pan.
    4. 4
      Add 2 more tablespoons olive oil to pan and stir in flour whisking until smooth and frothy.
    5. 5
      Gradually add broth until it forms a sauce consistency.
    6. 6
      Then stir in the mayonnaise, salt and pepper. Stir until mixture is smooth.
    7. 7
      Mix in drained tuna, mushroom, onions & thawed peas if using.
    8. 8
      Spread pasta in baking dish and pour sauce to cover. (Will get dry pieces if some are left uncovered).
    9. 9
      Tear bread into crumbs and sprinkle on top if using sift paprika over entire pan to give a lovely colour and drizzle the additional olive oil.
    10. 10
      Bake in the preheated oven for 30 minutes until slightly browned on top.

    Ratings & Reviews:

    • on January 14, 2012


      This was delicious! I can't have dairy, so this was excellent! It felt good to make tuna casserole from scratch. I usually make the tuna My husband I don't like mushrooms, so I substituted a cup of celery. I will definitely make this again.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 12, 2011


      Yum!! My husband is very picky when it comes to gluten-free dishes and he loved this. He got thirds! I did make two substitutions to accommodate my daughter's food allergies (egg, wheat, and dairy). I used Quinoa pasta and substitute the mayonnaise with Grapeseed oil Veganiase.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 18, 2011


      This recipe is amazing! I have actually used the sauce to make a GFDF Tator Tot casserole as well, and it was so good my family requested it two nights in a row. Thank you for giving this GFDF girl some real comfort food!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (15)


    Nutritional Facts for Gluten-Free Dairy-Free Tuna Casserole

    Serving Size: 1 (199 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 225.6
    Calories from Fat 114
    Total Fat 12.6 g
    Saturated Fat 2.0 g
    Cholesterol 24.9 mg
    Sodium 503.2 mg
    Total Carbohydrate 10.0 g
    Dietary Fiber 0.6 g
    Sugars 1.2 g
    Protein 17.0 g

    The following items or measurements are not included:

    brown rice pasta

    olive oil mayonnaise

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