Gluten Free Dairy Free Tuna Casserole


I can’t wait for the reviews on this one. So please try it and tell me what you think! This Gluten Free Dairy Free Tuna Casserole can also be cooked up as a casserole or as a skillet meal. Either way, it’s comforting comfort food.

Gluten Free Dairy Free Tuna Casserole

Prepare 2 cups of your choice of noodles according to package instructions then drain and reserve (see notes).

Blend at high-speed in high-powered blender for 1-2 minutes until mixture resembles milk:

1/2 cup BLANCHED ALMONDS (with skins are okay, too)
2 cups organic, gluten-free CHICKEN BROTH
1 tbls gluten-free ONION POWDER
1/8 tsp white ground PEPPER (black is fine, too)
Dash of CAYENNE (optional)

In large pot or Dutch oven over medium heat whisk the following flours in heated oil for one minute to make a make a roux:

3 tbls OLIVE OIL
2 tbls GARFAVA FLOUR (Garbanzo/Fava bean flour)

Whisking constantly, slowly add the nut milk mixture to the roux to create a creamy sauce. Continue whisking to remove any lumps. Then add:

2 cans chunk white TUNA
1-2 cups chopped steamed BROCCOLI or frozen PEAS (optional)
Cooked PASTA

Salt to taste. Stir gently and simmer for 10 minutes then serve. 

CASSEROLE OPTION: Pour above mixture into a casserole dish and top with crushed potato chips (if your diet allows), gluten-free bread crumbs tossed with olive oil or butter, or for a real NON gluten-free treat for the rest of the family, top with French’s Onions (rare junk food treat in this household, trust me!) and cheddar cheese. Bake 350˚F for 20 minutes until bubbly.

NOTES: I can’t say enough about Tinkyada brown rice noodles. They hold up really well for rice noodles—no mush! And, they’ve got some fun shapes.

MODIFIED DIET CONSIDERATIONS: If on a grain-free diet or ACD diet, simply pour the tuna sauce over zucchini “noodles”. ACD should also dieters omit tapioca starch.

More Good Stuff


Katrina June 29, 2010 - 6:17 am

I am so excited to have found your site! I follow Kelly’s blog faithfully and now plan to check yours regularly, too! I found you from a Tweet Kelly sent out today about the homemade yogurt recipe you have, which I plan to try ASAP! Then, browsing your recipes, this casserole made my mouth water! I will try it and review it ASAP, too! One question I had, though is that you mention French’s Onions being an option for topping. Do they make a Gluten Free variation? We had to stop buying them when we found out about our little one’s intolerance of Gluten, Casein & Soy since French’s regular onions have 2 out of her 3 no-no’s in them.

Lexie June 29, 2010 - 1:19 pm

Hi Katrina, I LOVE Kelly and her site, too! About the French Onions, they are not gluten-free. And yes, they likely contain casein and soy. I use these maybe once or twice a year to surprise my husband. Only those who can tolerate the ingredients should use them … or not at all. They are junk food in my book. But for a treat once in a while … well, okay : )

Have a great day! And let me know if you try the yogurt!!


Heather February 7, 2011 - 5:00 pm

Could you substitute something for the almonds. I have a mild almond allergy also and am trying to keep it out also.

Thank you!

Kelly S. June 27, 2011 - 3:59 am

Could you use almond flour instead of the whole blanched almonds in this? If so, how much would you use?


Lexie June 28, 2011 - 12:25 am

Hi Kelly,

1/2 cup of raw almonds makes a little more than 1/2 cup of flour (between 1/2 & 3/4 c). You can use that as a guide : )

Let us know how you like it! : )


Andrea S May 10, 2012 - 11:57 pm

O.M.G. good!!!!!!! I could not stop eating it! My family devoured it. I'm wondering what else I can create with this awesome sauce! Thanks for a great recipe!

Lexie May 11, 2012 - 1:14 am

Andrea … thanks for trying it out and so glad it was a hit. xoLexie

Jessica November 21, 2013 - 9:50 pm

Tried this recipe weeks ago turned out great. But I'm more excited that my husband asked me to make it tonight. :). Thank you for helping me make my family healthier and for them to enjoy what they are eating.

Lexie November 21, 2013 - 10:22 pm

Awwww … thanks Jessica!!! I really and truly appreciate your taking the time to share. I think your hubby may like my cookbook for the holidays (tee hee)!


Anj E August 28, 2014 - 4:54 pm

I made this last night (with having a migraine) and it turned out awesome! I used my NutriBullet as my blender and the measurements for this fit perfectly in it. It was very easy to make…if I can do it with a full on migraine then it cannot be in the difficult category! The longest part of the whole process is cooking the pasta (or in my case, going to the grocery store half blind trying to find two little things that my grocer had hidden in the store just so that he could torment me in my time of need).

The first couple bites took a little adjustment on my part because it didn't taste like my normal non-gf and non-acd recipe (that uses cream of mushroom soup); but, as I took more bites the more I looked forward to the next bites…and eventually the next bowl…then the bowl I brought for lunch today (I usually can't do leftovers because I get really picky and don't like the same thing more than once in a year…I blame my pregnancy 18 years ago for this lovely food issue that has stayed with me). I would even dare to say that I'll have more when I get home today.

Thank you for sharing and taking the time to develop this recipe. It is people like you who keep me from ripping out all of my hair when trying to figure out how to replace former favorites with diet-safe alternatives.

Lexie August 28, 2014 - 6:12 pm

Hi Anj,

You have be laughing 🙂 I am so glad you enjoyed the leftovers, too. I agree, real cream is pretty hard to beat. Thanks for taking time out of your lunch break to drop me a line!



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