This post contains affiliate links.  Before we knew we had food intolerances, I loved Tuna Noodle Casserole.  I gave it up when I, and then the whole family, went gluten and dairy free.  However, I just missed this meal too much.  I went to work in the kitchen and came up with this yummy Gluten Free Dairy Free Tuna Noodle Casserole recipe.

The whole family loves it!  As an extra bonus, it’s a fairly inexpensive meal, which, as you likely know, is not the case for most gluten free, dairy free meals.

Tuna Noodle Casserole Recipe

Just an FYI, if you have a growing family like we do with teens and preteens that are ravenous, you may want to double this recipe.  I double it now every time I make it, and our family of 5 usually eats all of the doubled recipe.  Leftovers now are a thing of the past.

How to Keep the Cost Low

Buying allergen-friendly food can be expensive!  I keep the cost low for this recipe in a few different ways.

Trader Joe’s is my place to go for brown rice pasta as it’s only $1.99 per 16 ounce bag.  I also buy my mayonnaise there as I find it’s cleaner than other types of mayonnaise.

We get tuna in bulk at Costco.  It runs about a dollar a can, and the ingredients are clean.

I try to get my Bob’s Red Mill 1-to-1 flour at Big Lots or VitaCost, but you can also buy it at Amazon.

More Low Cost Gluten Free Dairy Free Recipes

If you’re interested in another delicious, low cost gluten free dairy free recipe, consider trying Hamburger Soup or Cheeseburger Soup.

Gluten Free, Dairy Free Tuna Noodle Casserole Recipe

Gluten Free Dairy Free Tuna Noodle Casserole Recipe

Delicious, creamy, gluten free, dairy free Tuna Noodle Casserole
Prep Time 25 mins
Cook Time 25 mins
Course Main Course
Servings 4

Ingredients
  

  • 2 cups brown rice pasta uncooked
  • 3 TBSP expeller pressed coconut oil or olive oil
  • 1/2 cup onion diced in small pieces
  • 1 cup peas frozen
  • 1/4 cup brown rice or Bob's Red Mill 1-to-1 Flour
  • 2 cups beef or chicken broth
  • 1/4 cup canola oil mayo
  • 1 can tuna
  • salt & pepper to taste

Instructions
 

  • Preheat the oven to 350 degrees.
  • Bring water to a boil and cook the pasta as directed; drain and rinse with cold water.
  • Meanwhile, add 1 Tbsp. expeller pressed coconut or olive oil to a skillet over medium.  Add celery and onions and cook until soft, about 5 to 7 minutes.
  • Whisk in the rice flour and stir one minute.
  • Slowly add the 2 cups beef broth, stirring to  make smooth.
  • Bring the sauce to a boil and stir constantly until thickened.  (This took me about 10 minutes.)
  • Turn off the heat on the sauce, add the mayo, salt and pepper and stir until blended.
  • Stir in the celery, onion and peas as well as the tuna.
  • Add back in the drained pasta and fold together until saucy.
  • Spray a 8 x 8 inch casserole pan and spread the noodle/sauce mixture in there.
  • Cover with foil and bake for 25 minutes.  Enjoy!

 

 

 

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