Gluten Free Tuna Casserole is an easy dinner recipe that combines canned tuna with cheesy pasta and frozen peas.

The crunchy topping on this Tuna Casserole will be sure to please both young and old alike.  Crushed Lays Dill Pickle potato chips boost the flavour of this dish.

This comfort food staple is a great weeknight dinner recipe that yields six servings.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

I find that Catelli gluten free pasta turns out well in the Instant Pot.  I make sure to always have some in my pantry.

To make this Tuna Casserole I brought a large pot of water to a boil and added the box of Catelli gluten free macaroni.

While the macaroni was cooking, for about 5 minutes, I prepared the rest of the ingredients for the base.

First I opened and drained 3 tins of flaked white tuna and dumped them into a large mixing bowl.  

Then I added one diced yellow onion, some Miracle Whip, almond milk, dijon mustard, minced garlic, dried parsley, salt and pepper.

I stirred all the ingredients together well.

Once the pasta was done cooking I drained the water and rinsed it well with warm water.

Then I added the pasta to the large mixing bowl.

I also added some frozen peas and shredded mozzarella, cheddar cheese blend.

After stirring in all these ingredients, until all were coated with the creamy mixture, I scraped everything into a greased 9 x 13″ baking pan.

For the crunchy topping I crushed a whole family size bag of Lays Dill Pickle potato chips right inside the bag.  No mess this way!

I sprinkled the potato chips very generously over the top of the casserole.

Then I placed the casserole in a preheated 400F oven for 18-20 minutes or until it was bubbling and the potato chips were brown.

Tuna Casserole is a staple in many households.  This gluten free version will not disappoint!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Casseroles For You To Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Tuna Casserole:

• 16 cups water
• 12 oz (340 grams) Catelli gluten free Macaroni
• 18 oz canned flaked white tuna (3 tins)
• 2 cups Miracle Whip
• 1/2 cup almond milk1 yellow onion diced
• 3 cloves garlic minced
• 2 tbsp dijon mustard
• 1 tsp parsley
• 1 1/2 tsp ground pepper
• 1 tsp salt
• 2 cups grated mozzarella cheddar cheese blend
• 2 cups frozen peas
• 9 oz (255 gram) bag Lays Dill Pickle potato chips

How to Make Instant Tuna Casserole:

1. Bring the water to a boil in a large sauce pan.
2. Preheat oven to 400F and grease a 9 x 13″ pan.
3. Add box of macaroni to the boiling water and boil for 5 minutes.
4. While macaroni is cooking drain the 3 tins of tuna and dump them into a large mixing bowl.
5. Add Miracle Whip, almond milk, diced onion, minced garlic, dijon mustard, parsley, salt and pepper to the tuna in the mixing bowl.
6. Stir the ingredients together well.
7. Once pasta is cooked drain and rinse before adding to the mixing bowl.
8. Add grated cheese and frozen peas at this time as well.
9. Stir everything together well before scraping everything into a greased 9 x 13″ baking pan.
10. Crush the bag of Lays Dill Pickle potato chips. To avoid mess do this right in the bag.
11. Generously sprinkle the chips over top of the whole casserole.
12. Place casserole in the preheated 400F oven for 18-20 minutes or until the base is bubbling and the potato chips are brown.
13. Remove from oven.
14. Serve and enjoy!

Yield: 6

Tuna Casserole - Gluten Free

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Gluten Free Tuna Casserole is an easy dinner recipe that combines canned tuna with cheesy pasta and frozen peas. This gluten free version of a family staple will not disappoint!

Prep Time 25 minutes

Cook Time 20 minutes

Total Time 45 minutes

Ingredients

• 16 cups water
• 12 oz (340 grams) Catelli gluten free Macaroni
• 18 oz canned flaked white tuna (3 tins)
• 2 cups Miracle Whip
• 1/2 cup almond milk
• 1 yellow onion diced
• 3 cloves garlic minced
• 2 tbsp dijon mustard
• 1 tsp parsley
• 1 1/2 tsp ground pepper
• 1 tsp salt
• 2 cups grated mozzarella cheddar cheese blend
• 2 cups frozen peas
• 9 oz (255 gram) bag Lays Dill Pickle potato chips

Instructions

1. Bring the water to a boil in a large sauce pan.
2. Preheat oven to 400F and grease a 9 x 13" pan.
3. Add box of macaroni to the boiling water and boil for 5 minutes.
4. While macaroni is cooking drain the 3 tins of tuna and dump them into a large mixing bowl.
5. Add Miracle Whip, almond milk, diced onion, minced garlic, dijon mustard, parsley, salt and pepper to the tuna in the mixing bowl.
6. Stir the ingredients together well.
7. Once pasta is cooked drain and rinse before adding to the mixing bowl.
8. Add grated cheese and frozen peas at this time as well.
9. Stir everything together well before scraping everything into a greased 9 x 13" baking pan.
10. Crush the bag of Lays Dill Pickle potato chips. To avoid mess do this right in the bag.
11. Generously sprinkle the chips over top of the whole casserole.
12. Place casserole in the preheated 400F oven for 18-20 minutes or until the base is bubbling and the potato chips are brown.
13. Remove from oven.
14. Serve and enjoy!

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 616Total Fat: 30gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 73mgSodium: 1970mgCarbohydrates: 57gFiber: 7gSugar: 13gProtein: 34g