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.
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
Gluten Free Dairy Free Tuna Noodle Casserole Recipe
- 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
- 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!